Chocolate and Ginger Nut Slice No Bake
Indulge in the irresistible charm of this no-bake Chocolate and Ginger Nut Slice, a perfect treat that combines rich, velvety chocolate with the spicy crunch of ginger nut biscuits. This simple yet decadent dessert requires no oven time, making it an effortless option for busy schedules or warm days. The layers of buttery biscuit base sweetened with golden syrup and topped with a luxurious blend of dark and milk chocolate create a sublime balance of textures and flavors. For an extra touch of sophistication, sprinkle crystallized ginger on top for a zingy finish. With just 20 minutes of prep time and a short chill in the fridge, this recipe yields 12 delightful servings that are ideal for afternoon tea, holiday gatherings, or gifting.
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Recipe Information
Ingredients
- 300 grams Ginger nut biscuits
- 150 grams Unsalted butter
- 4 tablespoons Golden syrup
- 300 grams Dark chocolate
- 100 grams Milk chocolate
- 50 grams Powdered sugar
- 50 grams Crystalized ginger (optional, for garnish)
Instructions
1. Begin by lining a square or rectangular baking tin (approximately 20x20 cm or 8x8 inches) with parchment paper. Allow some overhang for easy removal later.
2. In a large mixing bowl, crush the ginger nut biscuits into coarse crumbs using a rolling pin or food processor. You want a mix of fine crumbs and small chunks for texture.
3. In a medium saucepan, melt the unsalted butter and golden syrup together over low heat, stirring frequently, until smooth and well combined. Remove from heat.
4. Pour the melted butter and golden syrup mixture over the crushed biscuits. Add the powdered sugar and mix thoroughly until the crumb mixture is evenly coated.
5. Transfer the biscuit mixture into the prepared baking tin. Press it firmly into an even layer using the back of a spoon or a spatula.
6. In a heatproof bowl set over a pot of simmering water (or in the microwave in 30-second intervals), melt the dark and milk chocolate together until smooth and glossy.
7. Pour the melted chocolate over the biscuit layer, spreading it evenly to cover the surface.
8. If using, chop the crystalized ginger into small pieces and sprinkle over the top of the chocolate for an extra ginger kick.
9. Place the tin in the refrigerator for at least 2 hours, or until completely set.
10. Once set, lift the slice out of the tin using the parchment overhang. Use a sharp knife to cut into 12 squares or slices.
11. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
5263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.6 g | 387% | |
| Saturated Fat | 170.0 g | 850% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 1719 mg | 75% | |
| Total Carbohydrate | 624.6 g | 227% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 454.8 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 3000 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
