Chocolate And Ginger Nut Slice No Bake Recipes
CHOCOLATE AND GINGER NUT SLICE ( NO BAKE)
Make and share this Chocolate and Ginger Nut Slice ( No Bake) recipe from Food.com.
Provided by Wild Thyme Flour
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Lighty oil a 18cm/7inch sandwich tin.
- In a saucepan heat the butter 100g/4oz of chocolate and golden syrup, stir until melted.
- Remove from heat and stir in the biscuit crumbs and 3/4 of the nuts.
- Press warm mixture into tin, melt remaining chocolate, then spoon on top and sprinkle over remaining nuts.
- Chll at least an hour before serving.
Nutrition Facts : Calories 310.2, Fat 30.9, SaturatedFat 14.5, Cholesterol 26.9, Sodium 10.3, Carbohydrate 13.5, Fiber 5.2, Sugar 2.3, Protein 5.2
NO-BAKE DESSERT WITH CHOCOLATE, GINGERSNAP AND PEANUT BUTTER FILLED DELIGHTFULLS
[DRAFT]
Provided by Food Network
Categories dessert
Time 20m
Yield 12-16 Servings
Number Of Ingredients 10
Steps:
- COMBINE 1 cup crushed gingersnaps and butter in small bowl. Press mixture lightly onto bottom of 8-inch-square baking dish. BEAT cream cheese, peanut butter and powdered sugar in medium mixer bowl until well blended. Stir half of whipped topping into mixture. Spread over gingersnap crust. Sprinkle with ¾ cup of DelightFulls morsels. WHISK milk and pudding mix for 2 minutes in medium bowl. Fold in remaining whipped topping. Spread mixture over peanut butter layer and DelightFulls morsels. Sprinkle with coarsely chopped gingersnap cookies and remaining ¾ cup DelightFulls morsels. Cover loosely with plastic wrap. REFRIGERATE for at least 2 hours before serving. Best when served within 1 day.
CHOCOLATE NUT SLICE
Dark chocolate and nuts = slice heaven in my book. This is so scrumptious and easy to prepare and your house will smell like a Belgian chocolate shop.
Provided by Kate in Katoomba
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C.
- In a small saucepan or a stainless steel bowl over a larger saucepan of simmering water, melt the butter and chocolate, stirring until combined.
- In a large bowl, beat the eggs, yolk and sugar until pale.
- Fold in the chocolate mixture, flour and nuts until just combined.
- Spread the mixture into a greased tin (about 20cm x 20cm) and bake for about 25-30 minutes until a skewer inserted comes out moist (but not sticky and wet).
- Allow to cool in the tin before cutting into rectangles.
CHOCOLATE & GINGER REFRIGERATOR SQUARES
This quick and easy fridge cakes make a great addition to a homemade gift hamper
Provided by Good Food team
Categories Dessert, Snack
Time 20m
Yield Makes 32
Number Of Ingredients 5
Steps:
- Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.
- Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.
Nutrition Facts : Calories 136 calories, Fat 6.4 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 18.5 grams carbohydrates, Sugar 14.8 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
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