Slices that used condensed milk and copha were very popular in the ’70s and ’80s. In our family there were quite a few recipes that were shared between Mum, my aunties and even by then my sisters-in-law. Instead of icing the slice this one uses a bar of milk chocolate as the topping. The copha is added in to prevent the chocolate cracking when you cut it.
There’s two types of cheesecakes, baked and unbaked. I usually make baked ones as I prefer the texture, but this Toblerone Cheesecake creates a dilemma for me as I love Toblerone chocolate. The combination of the Toblerone chocolate, the time it takes to make and no hot oven heating up the kitchen, makes it a great summer dessert. Even I’m convinced.
This is a great example of Mum collecting the ingredients and basic cooking method and working the rest out as she went along. The way it’s been written down it looks like the block of Hazelnut Chocolate was almost an afterthought, but it certainly adds to the flavour. When we made it we changed the almond to hazelnuts, but you could make it with plain chocolate and the almonds if you liked, I guess that would make it a Choc Almond Slice though. The verdict the way we made it was Yummm.
CHOCOLATE HAZELNUT SLICE
- 1 block Hazelnut chocolate
- 125g butter
- ½ tin condensed milk
- 2 tablespoons golden syrup
- 1 packet slivered almonds
- 1 packet Marie biscuits
Combine butter, condensed milk and golden syrup. When mixed add crushed biscuits, almonds and melted block of chocolate. Mix well and spread into tray. Put in fridge until set.
This is a no bake slice that is easy to make and liked by everyone.
- 250g Marie biscuits
- 3 tablespoons brown sugar
- 1 tablespoon golden syrup
- 3 tablespoons condensed milk
- 125g butter
Break biscuits into small pieces and place in buttered dish or pan. Combine in saucepan the brown sugar, golden syrup, condensed milk and butter. Bring to boil and simmer for 10 mins. Pour over biscuit pieces stirring to distribute evenly. Leave overnight in fridge and then cut into squares and serve.