Benito Martin
If you’re looking for something a little different this Easter, this Choc-nut treat fits the bill beautifully. It’s easy to make and only takes a quick 25 minutes! Although it has to set in the fridge for a little while (overnight!), it’s the perfect dessert to prep before having holiday guests over.
Use your favourite Easter eggs to decorate the top of a slice, or anything that’s leftover from your Easter haul.
Ingredients
Method
Line an 18 x 26cm slice tin with baking paper. Put biscuits in a food processor and pulse until coarse crumbs form. Add 90g of the butter and combine. Using your hands, press mixture into base of prepared tin. Freeze for 5 minutes to firm up slightly.
Combine chocolate, cream, golden syrup and remaining butter in a small saucepan over a low heat and cook, whisking often, until melted. Reserve 1 Tbsp of the pistachios, then stir remainder into chocolate mixture. Set aside to cool for 10 minutes.
Pour chocolate mixture over biscuit mixture. Top with Easter eggs and reserved pistachios. Refrigerate overnight. Slice and serve.
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