Ingredients
- ½ cup water
- 1 cup caster sugar
- 1 tablespoon butter
- 2 teaspoons rum (optional)
- ½ tablespoon vanilla essence
- 100g almonds
- 100g hazelnuts
- 300g plain biscuits
- 300g dark chocolate, melted
- Cocoa powder, for serving
Method
- Heat water and sugar together until sugar dissolves, then boil for 2 minutes to create a syrup
- Add butter until melted and remove from heat
- Stir in rum (if using) and vanilla
- Blitz nuts in a food processor to create a rough crumb
- Add biscuits and blitz until fine
- Combine mixture with syrup and separate into two parts
- Stir 200g melted chocolate into one half of the biscuit mixture
- Press onto the base of a 22cm lined brownie tray
- Press remaining mixture on top and finish with a layer of leftover (100g) melted chocolate
- Chill for 30 minutes or until firm
- Slice into bars with a hot knife
- Serve with a dusting of cocoa powder or store in an airtight container in the fridge
Makes 12 serves