I developed this recipe recently and wanted to share. It incorporates the unique Australian flavours of ground wattleseed and flaky Murray River pink salt.
If you love chocolate and you love Snickers then this is for you.
It has a brownie/fudgy texture and tastes divine. I apologise for the tiny little pieces in the photo – these were the trimmings, all the “good bits” went to the client 🙂
If the idea of Snickers in a slice tickles your fancy, try this recipe. It’s easy, easy, easy and perfect for Easter.
250g good quality dark chocolate
150g unsalted butter
3/4’s of a cup sugar
120g-180g Snickers bars – chop into approx 1cm pieces
2 lighly beaten eggs
1 cup of plain flour (gluten-free if desired)
1/4 cup self-raising flour (gluten-free if desired)
1 heaped teaspoon wattlessed (optional)
Sea Salt flakes. I used the utterly divine pink Murray River salt
In either a pan on a low heat, or in the microwave, combine the chocolate, the butter and the sugar.
Heat, stirring often, until the chocolate and butter are melted.
Remove from the heat and cool to room temperature.
Meanwhile, heat your oven to 180C and line your pan with baking paper. Leave a overhang of paper at each end so that the slice can be easily lifted out of the pan when it’s cool.
I used a baking pan that was approximately 18cm x 12cm.
The size of your pan will determine how thick your slice is.
When your chocolate mixture is cool, mix in your Snicker pieces, flours, eggs and the wattleseed if you’re using it.
Tip into your prepared pan and smooth over.
Sprinkle your sea salt flakes over the top. I used about a teaspoon of salt for my slice.
Bake for around 20 minutes, it’ll feel just firm when it’s cooked, don’t overcook because you’ll lose the fudgy consistency you’re looking for. It does firm up a lot as it cools down.
Cool in the pan, remove to a flat surface and cut into portions. As big or as little as you like.
It does look nice if you trim the edges first, and if you do, you get to eat all the “scraps”! Cooks’ priveledge.