Cuts into 18 pieces
There’s a lot to love about this recipe, not least because it only has three ingredients. I’m also a big fan of the chocolate/condensed milk combo, and because it’s using dark chocolate, it’s not too sweet although I have to say, I wonder if there is such a thing as “too sweet.”
If pecans aren’t your jam, you can swap them out and pop in your favourite nuts instead, but do remember to toast them first for that fuller flavour.
This would make a great gift, especially at Christmas because it’s so easy to make and will keep in the fridge for up to four weeks, although it’s so delicious and temptation is real, so I doubt it will last that long!
So tell me, do you think there is such a thing as “too sweet”?
Ingredients
¾ cup (180ml) sweetened condensed milk
250g dark eating chocolate
1 ½ cups (180g) coarsely chopped roasted pecans
How to – Traditional
- Grease 8cm x 26cm (3 ¼ inch x 10 inch) bar cake pan; line base and sides with baking paper, extending paper 5cm (2 inches) above long sides.
- Combine condensed milk and chocolate in small saucepan and stir over a low heat until smooth.
- Remove pan from heat, stir in nuts and spread mixture into pan.
- Refrigerate several hours or overnight until firm.
How to – Thermomix
- Grease 8cm x 26cm (3 ¼ inch x 10 inch) bar cake pan; line base and sides with baking paper, extending paper 5cm (2 inches) above long sides.
- Combine chocolate and condensed milk in TM bowl for 3 minutes at 60 degrees on speed 3 or until chocolate has completely melted.
- Add nuts and mix for 20 seconds on reverse speed 2.
- Spread mixture into pan.
- Refrigerate several hours or overnight until firm.
Other info
Prep time: 15 minutes (+ refrigeration)
TIP! The slice can be stored, wrapped in plastic wrap and refrigerated, for up to four weeks.
