Belgian Chocolate Slice - A Christmas Tradition

Every Christmas I make Belgian Chocolate Slice which believe it or not the recipe was was a tear out page from a 1992 magazine which was a promotion for Glad Bake [parchment paper].

When I first started making this slice I didn't even own a mix master and would put the biscuits in a brown paper bag and try and roll a bottle over the top to crush them.  Fast forward to 2024 and the Thermomix takes about 2 seconds to crush the packet of chocolate biscuits.  It's a family tradition that I make this every year and all of my family look forward to eating it too.

It should have a place on the blog so here is the recipe.

BELGIAN CHOCOLATE SLICE

INGREDIENTS

50gms Unsalted Butter

100gms Dark Cooking Chocolate

1 Egg beaten

250gms Arnott's Choc Ripple Biscuits

75gms Mixed Dried Fruit [or you can just use sultanas]

75gms Glace Cherries

75gms Chopped Nuts

150gms Dark Cooking Chocolate Melted [for the top]

METHOD

Line a Slice tray with glad bake [parchment paper].

In a bowl put the biscuit crumbs, dried fruit, cherries and nuts and give it a stir.

Melt butter and 100gms dark chocolate in a saucepan. [I melt it in the microwave about 45 seconds and then see how you go in 15 second spurts.

Once the butter & chocolate are melted stir in beaten egg and pour into the bowl that has the biscuit crumbs, dried fruit, cherries and nuts.

Spoon mixture into tin and press down firmly, smoothing over the surface.

Refrigerate until chilled.

Melt 150gms dark cooking chocolate and pour over slice.

Refrigerate to set.

Cut into small squares and serve.