Nutty Chocolate and Nougat Refrigerator Slice Recipe

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TIP! Nougat Honey Logs are chocolate-coated nougat, available in the confectionary aisle of major supermarkets. You can replace it with other types of nougat, if preferred. Slice can be made up to five days ahead. Keep in an airtight container in the fridge.

Ingredients

½ cup shredded coconut

½ cup macadamias

½ cup natural almonds

400g dark cooking chocolate, chopped

395g can sweetened condensed milk

100g unsalted butter, chopped

4 x 40g bars Nougat Honey Logs, cut into 2cm pieces (See Tip)

½ x 184g box Arnott’s Minis Jatz Original (8-pack)

Cocoa powder, to serve

Method

Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
Sprinkle coconut over an oven tray lined with baking paper. Place macadamias and almonds on a separate oven tray lined with baking paper.
Cook coconut in a moderate oven (180C) for 2 minutes, or until lightly toasted. Cook nuts in same moderate oven for about 5 minutes, or until toasted. Remove. Coarsely chop nuts.
Combine chocolate, condensed milk and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat.
Add nougat, biscuits, coconut and nuts to chocolate mixture. Fold until combined. Spoon into prepared pan. Spread evenly. Refrigerate for 6 hours, or overnight until firm.
Use baking paper to lift slice from pan. Cut into squares. Dust with sifted cocoa.

Mel Burge

Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.