Choc Nut Bars
These biscuits are extremely rich
Makes enough for: 12 bars
Ingredients
- 200 g fructose
- 125 mls water
- 15 g butter
- 10 mls Cherry liqueur or Brandy
- 7.5 mls vanilla extract
- 300 g marie biscuits, broken up
- 100 g raw hazelnuts
- 100 g raw almonds
- 210 g dark chocolate, broken up
- cocoa powder for dusting
Method
- Place the fructose and water into a sauce pan and bring to the boil over a medium to high temperature, stirring until the fructose dissolves
- Boil for 2 minutes and then add the butter and stir until melted
- Once melted, remove from the heat and add the cherry liqueur and vanilla
- Stir to combine and set aside
- Place the biscuits into a blender and blitz to a rough crumb
- Add the nuts and blitz until fine
- Pour into a large bowl and add the syrup that was set aside
- Stir to combine
- Place the chocolate into a microwave proof bowl and blast in 30 second intervals until melted
- Add to the biscuit mixture and mix to combine
- Pour into a lined brownie tin and press in firmly using the back of a spoon
- Place into the fridge for 90 minutes
- Tip out and cut into 12 squares using a hot knife
- Dust with cocoa powder and serve
- These can be stored in an airtight container in the fridge