Chocolate Nut Slab

Try our deliciously decadent chocolate nut slab, packed full of sweet things and totally gluten free!

Ingredients:

Follow these steps

  • Grease and line a 2lb loaf tin and set to one side. Place the chocolate, Nutella, golden syrup and butter in a large heatproof bowl and place over a pan of barely simmering water. Stir to combine and once melted, remove from the heat and leave to one side to cool.
  • Break up the shortbread with your hands to create a mix of crumbs and large pieces.
  • In a frying pan placed over a low heat, toast the hazenuts until they smell nutty and fragrant then remove from the heat.
  • Add the nuts to the cooled chocolate mixture along with the shortbread pieces, mini marshmallows and glace cherries. Pour into the prepared tin and smooth over. Place a piece of baking paper on top.
  • Chill in the fridge for four hours or until set. Remove from the tin and carefully peel off the baking paper - leave to come to room temperature for around 20 minutes. Dust lightly with cocoa powder before serving.
  • Cuts into 12 slices.
  • Keeps for up to 5 days in the fridge, in an airtight container

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