"Melt n Mix" Chocolate Crunch Slice

Today's special treat is my Chocolate Crunch Slice. I've been making this slice since I was pregnant with my eldest boy. I became addicted to the rich, gooey, fudge chocolate and the crunchy shortbread pieces. Sometimes I even bought two pieces per day!! At the time, I was working in Double Bay in Sydney so my addiction was a VERY expensive habit. After constant begging, I persuaded the cafe owner to share the recipe with me right before I went on maternity leave. 22 years later I am still making this slice for my children.

Chocolate Crunch Slice

Julie Carlyle

A simple but rich, gooey chocolate fudge slice which is perfect for the lunch box, "bring a plate" or any other occasion.

5 from 2 votes

Print Recipe

Prep Time 2 mins

Cook Time 5 mins

Total Time 7 mins

Course Dessert, Slice, Snack, Sweet

Cuisine American, Australian

Servings 14 pieces

Ingredients

  

1x2x3x

• 300 gm dark chocolate
• 90 gm butter (salted)
• 250 gm Arnotts Shortbread Biscuits
• ¼ cup golden syrup
• 1 TBS golden syrup

Instructions

 

• Prepare a loaf tin by placing a strip of aluminium foil across the width of the tin (10cm wide). Allow an overhang. This foil will help you to release the slice easily when it has set.
• Place the chocolate in the TM bowl. Chop 5 sec/Speed 9.
• Add the two quantities of golden syrup and butter to the chocolate. Melt 3 min/Varoma/Speed 2.
• Whilst the chocolate is melting break the biscuits into 1-2 cm pieces and place in a mixing bowl.
• Pour the chocolate over the biscuits and mix gently by hand to coat.
• Pour the mixture into the prepared loaf tin and smooth the slice as best you can.
• Tap the tin on the counter a few times to allow the chocolate to settle.
• Make sure you have scraped all the chocolate out of the TM bowl and covered any exposed biscuit.
• Refrigerate for at least an hour before serving.
• To serve, fill the kitchen sink with 2 cm of hot tap water.
• Briefly (1- 2 seconds) submerge the base of the tin in the water and then rest the tin on the bench. Use the overhanging foil pieces to lift the whole slice out of the tin.
• Cut the slice into bars and dust with icing sugar.

Notes

Serve this slice with fresh raspberries and cream for a decadent dessert.

Tried this recipe?Let us know how it was!

Please don't mistake this slice with the lesser "Hedgehog slice." The flavour of the Chocolate Crunch slice is a deep chocolate fudge. The golden syrup gives the chocolate a real depth of flavour and the shortbread is the perfect buttery match. When I've served this to people they inevitably try to guess the elusive ingredient but can't.

The slice is best stored in the fridge, but serve it at room temperature.

So did you have any guilty food obsessions when you were pregnant? I'm still surprised I managed to avoid gestational diabetes whilst munching away on this treat each day.

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