Easy chocolate slice recipe
1 tablespoon golden syrup or honey
1 cup (170g) raisins or chopped dates
¾ cup (165g) brown sugar
1 egg, beaten
250g chocolate biscuits, crushed
½ cup (60g) chopped pecans or walnuts
75g dark chocolate, broken
150g dark chocolate, melted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Line a 19 by 29cm slice pan with baking paper. Melt butter and golden syrup in a saucepan on medium heat. Stir in raisins and sugar and bring to boil. Cool slightly and whisk in egg.
In a large bowl, combine remaining ingredients. Stir in butter mixture. Press firmly into prepared pan. Chill for 30 minutes, until firm. Carefully lift out of pan.
To make chocolate topping, melt ingredients in a saucepan on low heat, stirring until smooth. Spread over slice. Chill for 10 minutes, until firm. Cut into squares and serve with coffee or tea, if you like. Store in fridge.