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Chocolate, Milk Arrowroot & Pistachio Slice

  • Something quick
  • No bake
Difficulty:

Arnott's product: Milk Arrowroot

Prep time: 15 min

Cooking time: 10 min

Chill time: 2 hours

Serves: 9+

Ingredients

1 x 250g packet Arnott's Milk Arrowroot biscuits
125g pitted dates, chopped
100g dried apricots, chopped
1/2 cup chopped unsalted pistachio kernels
500g dark chocolate, chopped
200g unsalted butter, chopped
1/2 cup golden syrup

Method

  • Line base and sides of a 30 x 20 cm lamington or slice tin with non-stick baking paper, allowing a 2cm overhang on sides.
  • Roughly chop biscuits into small pieces then place into a bowl and mix with dates, apricots and nuts.
  • Place chocolate, butter and golden syrup in a heatproof bowl, place over a saucepan half filled simmering water (ensure bowl does not touch the water). Stir until melted. Pour over biscuit mixture and stir until combined.
  • Press into prepared pan, smoothing top with back of a spoon. Refrigerate for 2 hours or until firm. Remove from tin, then cut into squares or slices and serve.