Chocolate And Nut Slice Food

CHOCOLATE NUT SLICE

Steps:

• Preheat the oven to 180°C.
• In a small saucepan or a stainless steel bowl over a larger saucepan of simmering water, melt the butter and chocolate, stirring until combined.
• In a large bowl, beat the eggs, yolk and sugar until pale.
• Fold in the chocolate mixture, flour and nuts until just combined.
• Spread the mixture into a greased tin (about 20cm x 20cm) and bake for about 25-30 minutes until a skewer inserted comes out moist (but not sticky and wet).
• Allow to cool in the tin before cutting into rectangles.

CHOCOLATE NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and extract. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips and nuts. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 7-9 minutes. Cool on pans for 1 minute before removing to wire racks to cool completely.

CHOCOLATE AND NUT SLICE

Steps:

• Break the milk chocolate into pieces and place in a heatproof bowl with the butter. Rest the bowl over a pan of simmering water and stir frequently until melted.
• Meanwhile, dampen a 450g/1lb loaf tin (pan) and line the base and sides with clear film (plastic wrap). don't worry about smoothing out the creases in the film.
• When the chocolate has melted, remove it from the heat and leave for 5 minutes until cooled.
• Break the biscuits into very small pieces, then stir into the melted chocolate with the almonds. Add the chopped chocolate to the bowl, and fold in quickly and lightly.
• Turn the mixture into the tin and pack down with a fork. Tap the base of the tin gently on the work surface. Chill for 2 hours until set.
• To serve, turn the chocolate loaf on to a board and peel away the clear film. Dust lightly with the icing sugar and slice thinly.

NUTTY CHOCOLATE CRUNCH

Steps:

• Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.
• Tip the mixture into the tin, then flatten lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into squares.

CHOCOLATE AND GINGER NUT SLICE ( NO BAKE)

Steps:

• Lighty oil a 18cm/7inch sandwich tin.
• In a saucepan heat the butter 100g/4oz of chocolate and golden syrup, stir until melted.
• Remove from heat and stir in the biscuit crumbs and 3/4 of the nuts.
• Press warm mixture into tin, melt remaining chocolate, then spoon on top and sprinkle over remaining nuts.
• Chll at least an hour before serving.

CHOCOLATE NUT WAFERS

Steps:

• Combine sugar, butter, chocolate, vanilla, and egg. Blend well.
• Stir in remaining ingredients until blended.
• Divide dough in half on 2 sheets of waxed paper, shape each half into roll 2 inches in diameter. Wrap. Refrigerate until firm (about 3 hours).
• Heat oven to 400°F
• Cut dough into 1/4 inch slices. Place 2 inches apart on ungreased cookie sheets.
• Bake at 400F for 6 to 8 minutes until set. (Do not overbake.) Immediately remove from cookie sheets.