This is a pretty naughty dessert to be making, considering my allergies. So it’s a good thing that no leftovers had to come home with me. But for those of you who can have gluten and dairy, this is a super simple, super delicious, super creamy, and all round super dessert. It came about as a result of the success of my no-churn ice-cream, last time I went to this friend’s house for dinner, which convinced me to try another creamy dessert and see how it would go down. I did, however, accidentally make too much, as I misread the instructions and didn’t realise quite how much slice this would make. So beware! There’s no need to double this recipe unless you’re dealing with a big, big group of people!
It’s a simple dessert as well, requiring no more than four ingredients. It also takes next to no time to put together, as it’s one of those mix, pour and freeze type desserts. I recommend it for summer parties, because it’s a cool finish to a hot evening. The guests at the dinner I went to certainly seemed to enjoy it, and the hosts had fun chowing down on the leftovers over the next week or so. So it turned out not to be such a bad thing that I made too much, as I know some people who are more than willing to eat up any leftovers!
Choc Honeycomb Slice
Makes: 16, Prep: 20 mins, Chill: Overnight
- 250g Arnott’s malt-o-milk biscuits (or regular malt-flavoured biscuits)
- 200g worth of violet crumble bars (or another brand of chocolate bar, with honeycomb on the inside and a chocolate coating on the outside)
- 600ml thickened cream
- 395g sweetened condensed milk
- Grease and line two 18 x 28cm lamington pans with baking paper. Then line their bases with the biscuits.
- Whisk the cream until firm peaks form, then add the condensed milk and whisk again until firm.
- Then break up three of the violet crumble bars and fold them into the cream mixture. I did this by leaving the bars in their wrappers and smashing them on all sides with a toffee hammer.
- Pour/spoon the cream mixture over the biscuits and smooth gently. Then crush the remaining violet crumble bar and sprinkle one half over one pan, and one half over the other.
- Freeze overnight, or until set. Then cut into squares to serve.