Mocha Nut Slice

A delicious nut slice with a caramel filling with a hint of chocolate and coffee....



400g can sweetened condensed milk
100g brown sugar
50g unsalted butter
2 tsp coffee & chicory essence*
100g walnut halves, toasted, roughly chopped
200g dark chocolate
225g (1 1/2 cups) plain flour
1 tsp baking powder
80g brown sugar
150g butter melted
1 tsp coffee & chicory essence*


1. Preheat oven to 180°C. Grease and line base and sides of two 7 x 25cm bar pans with baking paper.

2. To make base, sift flour and baking powder in a bowl, stir in sugar, then pour in butter and half the coffee essence. Stir well to combine, then divide between pans, pressing down well into the base. Bake in oven for 20 minutes, then set aside to cool slightly.

3. Meanwhile, place condensed milk, brown sugar, butter and coffee essence in a saucepan over low heat, stirring for about 10 minutes until mixture thickens.

4. Sprinkle pastry bases with walnuts, spread half the caramel filling over each base and return to the oven for 10-12 minutes or until filling starts to bubble around the edges. Cool completely.

5. Melt chocolate and remaining coffee essence in a bowl over a pan of simmering water (don't let bowl touch water), then pour over caramel, tilting the pan to ensure an even coating. Leave to cool and set completely before slicing.
Recipe Source:

Recipe ID: 3263435