Ingredients
Method
- Grease and line a 9×9 inch square baking pan with baking paper. Make sure that the paper extends out of the pan, so you can ‘lift’ the chocolate out of the pan once it’s been refrigerated solid.
- In a blender, process the chocolate biscuits and 1/4 cup of the nuts till fine. Then add the melted butter and process till it forms a dough.
- Press the biscuit mixture into the base of a pan to a smooth finish. Tip: Use a small piece of baking paper to smooth the surface and to get a nice sharp edge.
- Refrigerate for about 20 minutes till firm.
- In the meantime, prepare the chocolate filling. Melt the condensed milk and semi-sweet chocolate in a small heavy-bottomed saucepan over low-medium heat until completely melted. Do not let it boil. Stir continuously to prevent burning. Alternatively, you can microwave it for a minute. Stir. And microwave in 10 second intervals. Remember to stir between each interval.
- Stir in the remaining nuts.
- Pour over the base, and spread it, covering the base fully. Work quickly as the condensed milk firms up rather fast. Refrigerate until the dark chocolate topping is ready.
- Melt the dark chocolate and the butter until smooth. You can either melt over a stove, or in the microwave.
- Pour this mixture on top of the existing semi-sweet chocolate mixture. Spread it out and smooth the top.
- Quickly melt the white chocolate, and using a piping bag, pipe it over the dark chocolate.
- Refrigerate until firm. Slice and serve.