One of our favourites served on tours.

• 125g butter
• 2 tlb golden syrup
• a can of sweetened condensed milk
• pkt of arrowroot biscuits (crushed finely)
• 1 cup of ground raw hazelnuts (or meal)
• 60g copha
• cup of roasted hazelnuts (chopped)
• 200g milk chocolate

Directions

1. Place butter, golden syrup, and condensed milk in a small saucepan cook on low heat stirring for at least 3 minutes till golden, remove from heat.
2. Add crushed arrowroot biscuit and ground hazelnuts to the mixture and mix in well.
3. Press this mixture into a slice tin and pop it in the fridge to cool
4. Place the chocolate and copha in a heat proof bowl that will sit on top of the saucepan you had used in step 1.
5. Put water in the saucepan and place the chocolate bowl on top, making sure the water doesn't touch the bowl. Stir until melted.
6. Remove from heat add in roasted hazelnuts mix well.
7. Pour over refrigerated slice, refrigerate till chocolate is set.
8. Slice into squares with a heated sharp knife ( knife can be heated in a hot cup of water)
9. Keep slice in an air tight container in the fridge.