I made this simple slice last week for the cake stall at the Cheeky Monkeys' school fete and thought I'd share the recipe because of the great response it received! Let me warn you, this is definitely not a treat to make if you're going "sugar free" or following a strict diet. So now that you're warned, here's what you need to know.
- 250g choc-coated honeycomb (e.g. Violet Crumble or Crunchie)
- 250g plain sweet biscuits such as Marie or milk arrowroot
- 1 cup of sweetened condensed milk (approx. 305 g)
- 125g unsalted butter
- 250g dark chocolate
1. Crush the biscuits and honeycomb in your food processor. It doesn't matter if it's not super fine, in fact I like to have small pieces of honeycomb visible in the slice. You just don't want large chunks of honeycomb or biscuits as that can affect the slice consistency.
2. Melt the butter and condensed milk together in a saucepan on low heat.
3. Mix the melted butter and condensed milk with the crushed dry ingredients. The mixture will look wet at this stage, but shouldn't be runny, just thick and gloopy.
4. Line a slice pan (approx. 28x18 cm) with foil. Pour your mixture into your pan and spread evenly all the way to the edges.
5. Melt the chocolate in a double boiler or a bowl in your microwave. Spread the melted chocolate evenly over the top of the biscuit mixture in the tray.
6. Refrigerate until solid, at least 2-3 hours. Remove from the fridge about half an hour before slicing, then cut into bite-sized squares.
7. Enjoy your slice now, or store it in an airtight container in the fridge for up to 5 days. You could even freeze your slice if you want to make it in advance for a function!
- If for some strange reason you're not a fan of honeycomb, you can easily substitute Maltesers or Clinkers into this recipe.
- Use milk chocolate for the topping if you don't have any dark chocolate on hand; I prefer the dark chocolate for balancing out the super sweetness of the condensed milk and honeycomb.