Chocolate and Nut Slice

1. 1

   Break the milk chocolate into pieces and place in a heatproof bowl with the butter.

2. 2

   Rest the bowl over a pan of simmering water and stir frequently until melted.

3. 3

   Meanwhile, dampen a 450g/1lb loaf tin (pan) and line the base and sides with clear film (plastic wrap).

4. 4

   don't worry about smoothing out the creases in the film.

5. 5

   When the chocolate has melted, remove it from the heat and leave for 5 minutes until cooled.

6. 6

   Break the biscuits into very small pieces, then stir into the melted chocolate with the almonds.

7. 7

   Add the chopped chocolate to the bowl, and fold in quickly and lightly.

8. 8

   Turn the mixture into the tin and pack down with a fork.

9. 9

   Tap the base of the tin gently on the work surface.

10. 10

    Chill for 2 hours until set.

11. 11

    To serve, turn the chocolate loaf on to a board and peel away the clear film.

12. 12

    Dust lightly with the icing sugar and slice thinly.

* Per serving · 4 servings · Values may vary.

No additional tips available.