Chocolate Crunch Slice
Made with ginger nut biscuits (ginger snaps) = extra crunchy
There’s not much to say about this treat except that it’s dangerous. I first had something like it at a mall in Sydney and immediately tried – and failed – to recreate it. Though I still haven’t replicated what they called a “Chocolate Tian Slice,” I think my version is really, really good.
It’s also extremely easy to make, with hardly any clean up, so even you desperately poor, time-starved medical students (hi Nina!) can handle it. And it’s probably just what you need to get you through a night of studying angiotensin-converting enzyme inhibitors.
CHOCOLATE CRUNCH SLICE
Pressed for time? This takes 10 minutes. Then just wait 20 minutes more until they’re cool enough to slice…and voilá!
10.5 ounces/300 grams dark chocolate
7 tablespoons/100 grams butter
2 tablespoons golden syrup (or honey or a mixture of both)
a pinch (or two) of salt
200 grams/ 7 ounces (a normal-sized packet) shortbread cookies (or any cookie you like!)*
*While I don’t care for shortbread, they really are ideal in this slice because they contrast with the dark chocolate really well and they slice easily. I’ve tried using Anzac biscuits (coconut oat cookies) and ginger nut biscuits (as in the photos) to great success, and the next time I go to the States I’m definitely trying them with graham crackers and maybe even marshmallows. After all, Francesco’s never had a s’more.
In a medium pot, melt all the ingredients except for the cookies together over medium-low heat.
Line a loaf tin or another small baking tin with parchment paper or tin foil, and scoop the melted chocolate-cookie mess in. Spread it as evenly as you can.
Ready to be chilled
Refrigerate for 30 minutes to an hour (or if you just can’t wait, stick it in the freezer for 15 minutes), until completely cool. Then, remove the block from the tin and slice. I make them small because a little goes a long way.
I used ginger nut biscuits (ginger snaps) because they were on hand. Shortbread cuts way better and makes for a neater looking treat, if that's your bag.
Like my cookies, I like to freeze these lil’ buggers. Not only does this keep my fingers nice and clean (and my jaw nice and strong), it prevents Francesco from eating them all. They are a perfect, simple dessert after a heavy meal when you might not have the strength to down a piece of pie but need something sweet nevertheless. I’m not a chocolate fanatic, but I know some of you are
Update: It’s been a little over 24 hours since I made this batch and they are already gone. Our house guest has requested that I make them again tomorrow, this time “much bigger.”
Update # 2: second batch in as many days:
