delicious lindt and nutella slice

I have been making this delicious lindt nutella slice for a few years now after finding it on retromumma.wordpress.com. It continues to be one of our most popular recipes. Sadly upon trying to revisit the site I discovered they are no longer active. I can’t take credit for this but it must be shared!

It is very rich on flavour so slice small. You’ll probably end up eating another piece but at least you had good intentions! As you’re scrolling through the ingredients you’ll probably be wondering where the Lindt chocolate is. Well you won’t find it because there isn’t actually any in there. The combination of the base and topping has a similar texture and taste to a Lindt ball, hence the name.

ingredients

• 100g Copha
• 50g butter
• 400g Nutella

directions

for the base

1. Preheat oven to 180c/355f, line and grease a 30cm x 20cm slice tin.
2. Spread the almonds over an oven tray (or two) and bake them in the oven for 5 minutes until toasted. Keep an eye on them, ovens vary and they can go from toasted to burnt very quickly.
3. Process biscuits in a blender until they become crumbs. Place in a large bowl with toasted nuts.
4. Place butter, golden syrup and condensed milk into a medium sized pot, heat on low until melted and combined.
5. Pour into bowl with biscuit crumbs and nuts. Stir until combined and then press into lined and greased tin.

for the topping

1. Melt butter and copha together in a small pot.
2. Add Nutella and mix until combined.
3. Pour on top of biscuit layer and refrigerate for at least 2 hours before cutting into small squares.

Thermomix directions

for the base

1. Preheat oven to 180c/355f, line and grease a 30cm x 20cm slice tin.
2. Spread the almonds over an oven tray (or two) and bake them in the oven for 5 minutes or until toasted. Keep an eye on them, ovens vary and they can go from toasted to burnt very quickly.
3. Process biscuits into crumbs – 10 seconds, speed 8. Place in a large bowl with toasted nuts.
4. Put butter, golden syrup and condensed milk in TM bowl and heat at 80 degrees, 3 minutes, speed 2.
5. Pour into the bowl with biscuit crumbs and nuts, stir until combined and then press into lined and greased tin.

for the topping

1. Melt butter and copha together at 80 degrees, 4 minutes, speed 2.
2. Add Nutella and mix for 30 seconds, speed 2.
3. Pour on top of biscuit layer and refrigerate for at least 2 hours before cutting into small squares.
4. Enjoy your lindt Nutella slice!

For other slice ideas including our Cashew, Coconut and Honey Slice or our White Choc Macadamia Slice head here.