Hazelnut Chocolate Slices

Combine biscuits and melted butter then press the dough into a 20cm x 28cm rectangular cake tin and bake in a 190°C preheated oven for 6 minutes.

Remove from oven to cool to room temperature then place in the fridge for 10 minutes.

Place Nestlé® Sweetened Condensed Milk and butter in a nonstick saucepan.

Cook while stirring over low heat for 5-6 minutes or until the caramel is light golden in color and thick.

Remove from heat, add the hazelnut chocolate paste, stir to melt and combine then pour the caramel over the cooled biscuit base. Set aside to cool completely.

Melt the cooking chocolate in a bowl over simmering water then stir in the toasted hazelnuts. Spread the melted chocolate mixture over the caramel topping and allow it to set completely in the fridge.

Cut into square shapes to serve.