We have changed this recipe slightly to make it more to our liking. It is now a regular "must have" at Dulcie May Kitchen.
Makes approximately 10-15 small squares.
1/3 cup sugar
2 tbs cocoa
2 tsp vanilla essence
200g dark chocolate
2 eggs, lightly beaten
1 and 1/2 250g packets wine biscuits, crushed
2 cups walnuts, chopped
1 and 1/2 cups sultanas
desiccated coconut, to sprinkle
Grease and line a 20cm x 30cm slice tin. Set aside.
In a saucepan, combine butter, sugar, cocoa, vanilla essence and chocolate. Stir over medium heat until sugar has dissolved and chocolate melted.
Remove from heat and allow to cool before adding the eggs.
Mix well and heat again to 75°C (use a sugar thermometer, if unsure) - this will allow the egg to cook but not scramble.
Remove from heat and add crushed biscuits, walnuts and sultanas. Press mixture into the slice tin and sprinkle with coconut.
Refrigerate until firm. Cut into squares or rectangles of desired size.
See more of Natalie Oldfield's recipes:
Extract from Gran's Sweet Pantry by Natalie Oldfield. Photos by Todd Eyre, Published by HarperCollins, RRP$44.99, and available from all good bookstores.