Recipes+
Ingredients
Method
1.Grease and line a 19x9cm (base measurement) loaf pan with baking paper, extending on long sides for handles.
2.Place butter and condensed milk in a large saucepan over low heat. Cook and stir until butter melts and mixture is smooth; let cool.
3.Add biscuits, hazelnut meal and licorice to butter mixture; stir to combine. Press mixture into prepared pan; smooth surface. Cover with plastic food wrap; chill for 30 minutes or until set.
4.Combine chocolate and copha in a small heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Cook and stir for 2-3 minutes or until melted and smooth.
5.Pour over slice: smooth surface. Chill for 1-2 hours or until firm.
6.Cut into slices to serve.
If all sorts are unavailable, use equal weight of regular licorice, chopped. To crash biscuits, process, or place into a resealable plastic food storage bag and gently pound with a rolling pin until finely crushed. Makes 12
Note
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