Indulge in a chocolatey layered recipe with the goodness of HERSHEY'S products. This choco-almond variant will be the winning dessert for every occasion.
HERSHEY'S Dark Choco-Almond Slice
Details
- Skill Level:
- Beginner
- Yields:
- 8 pieces
Indulge in a chocolatey layered recipe with the goodness of HERSHEY'S products. This choco-almond variant will be the winning dessert for every occasion.
Ingredients and Directions
Ingredients
-
For the bottom layer:
-
30 grams
-
100 gramsbutter, softened
-
1/2 teaspoonvanilla extract
-
65 gramscoconut, freshly grated
-
200 gramsdigestive biscuits
-
50 gramschopped walnuts
-
For the middle layer:
-
25 grams
-
50 gramsMilk Chocolate
-
For the top layer:
-
15 gramsbutter
READY TO MAKE THIS RECIPE
Directions
Equipment Needed
3 mixing bowls
1 sauce pan
1 cake pan
cling wrap
1
For the bottom layer:
Cling wrap the bottom of the cake pan. Lightly butter it and keep aside.
2
Take butter in a mixing bowl and stir in the HERSHEY'S Chocolate Flavored SYRUP.
3
Add the HERSHEY'S COCOA Natural Unsweetened and vanilla extract.
4
Add crushed digestive biscuits and coconut flakes.
5
Mix the ingredients well till you achieve a dough-like consistency.
6
Next, press the mixture evenly onto the bottom of the prepared pan.
7
Cover with cling wrap and refrigerate until firm (about an hour).
8
For the middle layer:
HERSHEY'S SPREADS Cocoa with Almond, with the melted milk chocolate.
9
Spread it evenly over the first layer and refrigerate for another 10 minutes.
10
For the top layer:
Chop the dark chocolate into small pieces.
11
In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter for 2 - 3 mins.
12
Spread melted chocolate evenly over the second layer.
13
Refrigerate for about 10 minutes or until the chocolate has set.
14
Using a sharp knife, cut into pieces.
Tip: Add crushed walnuts in the first layer for a nuttier flavor.
