Like scroggin? You’re going to love this crunchy, seed and nut-packed slice… the fragrant sesame seeds and sea salt take it to the next level!
INGREDIENTS
1 cup each pumpkin seeds, sunflowers seeds, sliced almonds, walnuts, salted cashew nuts and sultanas
2 teaspoons sea salt
3 tablespoons toasted sesame seeds
900 grams dark chocolate, 50-70% cocoa solids, cut into chunks
METHOD
Equipment: Line a 25cm x 20cm tin with baking paper.
Put the pumpkin and sunflower seeds in a large frying pan and toast for 4 minutes. Add the almonds and walnuts and toast for another 3-4 minutes until golden. Stir through the cashew nuts, sultanas, salt and sesame seeds and set aside.
Put the chocolate in a large heatproof bowl and heat in the microwave in 1-minute bursts at a medium heat until melted.
Tip in 90 per cent of the nut and seed mixture and stir to combine. Pour into the prepared tin and top with the remaining nuts and seeds. Chill in the fridge for 2 hours to set then cut into bars.
Makes about 24 pieces
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!