Chocolate Slice Recipes Recipe For Hand

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CHOCOLATE SLICE



Chocolate Slice image

This recipe is easy to make and is very budget friendly. Its great for lunchboxes and makes a great after school snack. The recipe can be easily doubled or halved depending on how much you wish to make and can also be frozen.

Provided by limegreen cupcake

Categories     Lunch/Snacks

Time 30m

Yield 30 squares, 10 serving(s)

Number Of Ingredients 11

2 cups plain flour
2 cups desiccated coconut
1 cup sugar
1 1/2 tablespoons cocoa powder
370 g butter, melted
1 teaspoon vanilla
icing
2 cups icing sugar
2 tablespoons cocoa powder
60 g butter, melted
3 tablespoons hot water

Steps:

  • Preheat the oven to 180 degrees c or 165 degrees for a fan forced oven.
  • Grease and line a lamington tray with baking paper, I usually spray the pan with cooking spray and place a strip of baking paper across the middle section so that I can lift the slice out of the tin to cut it.This way your tin will not be damaged by the knife when you cut the slice.
  • Sift the flour and cocoa into a mixing bowl. Add the coconut and the sugar and mix to combine.
  • To the melted butter add the vanilla and then add this to the dry ingredients and mix well.
  • place the mixture into the slice tin and spread out evenly, bake in the oven for 20 mins and then cool.
  • To make the icing sift the icing sugar and the cocoa into a bowl and add the water and butter and mix well.
  • Spread the icing over the top of the slice and cool in the fridge for an hour before slicing.
  • To remove the slice from the tin,gently lift the baking paper at the sides and the slice will lift out easily. Place the slice on a cutting board and cut into squares.
  • This slice can be kept in an airtight container for up to a week and can also be frozen for up to a month.

CHOCOLATE PECAN SLICE AND BAKE COOKIES



Chocolate Pecan Slice and Bake Cookies image

Provided by Food Network

Categories     dessert

Time 4h25m

Yield 4 dozen

Number Of Ingredients 13

1 1/4 cups unsalted butter, room temperature (280 grams)
1 cup packed dark brown sugar (200 grams)
1/4 cup granulated sugar (50 grams)
1/2 orange, zested, optional
1 teaspoon vanilla extract
1 egg white
2 1/4 cups all-purpose flour (305 grams)
3/4 cup cocoa powder (67 grams)
1 teaspoon kosher salt
1/4 teaspoon baking soda
100 grams dark or semisweet chocolate bar, finely chopped (about 1 cup)
3/4 cup pecans, roughly chopped (100 grams)
Flaky sea salt, optional

Steps:

  • In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
  • In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
  • Add the dry ingredients to the butter and sugar mixture and stir just until combined.
  • Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
  • When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you'd like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
  • Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

CHOCOLATE PECAN SLICE



Chocolate Pecan Slice image

Make and share this Chocolate Pecan Slice recipe from Food.com.

Provided by Jogreen

Categories     Bar Cookie

Time 35m

Yield 16-24 slices

Number Of Ingredients 10

100 g butter
1/4 cup caster sugar
1 cup flour
2 tablespoons cocoa
100 g butter
1/2 cup sweetened condensed milk
1/2 cup golden syrup
1 1/2 cups pecan nuts
50 -100 g dark chocolate
1/4 cup butter

Steps:

  • BASE:.
  • Cream butter & sugar together.
  • Sift together the flour and cocoa and add to creamed mixture.
  • Press into a baking paper lined sponge roll/slice tin.
  • Bake at 170'C for 10 minutes.
  • FILLING:.
  • Bring all ingredients, except the nuts, to the boil in a pot.
  • Simmer for at least 10 minutes (the longer it cooks, the firmer it sets).
  • Pour over cooked base.
  • Cover with the pecan nuts.
  • TOPPING:.
  • Melt together the chocolate and butter.
  • Spread over the nuts.
  • Slice when cooled.

Nutrition Facts : Calories 306.2, Fat 23.2, SaturatedFat 10.6, Cholesterol 37.6, Sodium 111.9, Carbohydrate 25.4, Fiber 2, Sugar 11.7, Protein 3.2

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