Healthy Fruit Nut And Chocolate Slice Food

CHOCOLATE NUT SLICE

Chocolate Nut Slice image

Dark chocolate and nuts = slice heaven in my book. This is so scrumptious and easy to prepare and your house will smell like a Belgian chocolate shop.

Provided by Kate in Katoomba

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

250 g unsalted butter
1 1/2 cups caster sugar
1 cup plain flour, sifted
1 cup walnuts, chopped
1 cup hazelnuts, chopped
3 free-range eggs
1 free-range egg yolk
225 g good quality dark chocolate

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.

HEALTHY FRUIT SLICE

Healthy Fruit Slice image

Make and share this Healthy Fruit Slice recipe from Food.com.

Provided by Midge_

Categories Bar Cookie

Time 36m

Yield 20 serving(s)

Number Of Ingredients 7

Ingredients

1 cup whole wheat flour
2 eggs
75 g butter, melted
1 cup raw sugar
1 teaspoon mixed spice
1 cup coconut
1 1/2 cups dried fruit (eg. mixed fruit, sultanas apricots)

Steps:

Preheat oven to 180º C (350º F). Grease 11" X 7" pan.
Mix together flour, eggs, butter, sugar and mixed spice.
Add coconut and fruit. Beat well.
Press into pan and bake for 26-30 minutes.
Cut into squares while warm.

Nutrition Facts : Calories 160.2, Fat 6.5, SaturatedFat 4.5, Cholesterol 29.2, Sodium 33.2, Carbohydrate 25.7, Fiber 2.7, Sugar 10.4, Protein 2.2

CHOCOLATE PECAN SLICE AND BAKE COOKIES

Chocolate Pecan Slice and Bake Cookies image

Provided by Food Network

Categories dessert

Time 4h25m

Yield 4 dozen

Number Of Ingredients 13

Ingredients

1 1/4 cups unsalted butter, room temperature (280 grams)
1 cup packed dark brown sugar (200 grams)
1/4 cup granulated sugar (50 grams)
1/2 orange, zested, optional
1 teaspoon vanilla extract
1 egg white
2 1/4 cups all-purpose flour (305 grams)
3/4 cup cocoa powder (67 grams)
1 teaspoon kosher salt
1/4 teaspoon baking soda
100 grams dark or semisweet chocolate bar, finely chopped (about 1 cup)
3/4 cup pecans, roughly chopped (100 grams)
Flaky sea salt, optional

Steps:

In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
Add the dry ingredients to the butter and sugar mixture and stir just until combined.
Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

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