Chocolate, Honey & Nut Slice

Base

170g Butter, softened 
2/3 cup Sugar 
½ tsp Vanilla Essence 
1¾ cups Flour 
¼ cup Cocoa 
1 tsp Baking Powder 1

Topping
100g Butter 
½ cup each: Sugar, Honey 
2 cups Mixed Nuts 
150g dark or milk Chocolate, chopped

Method 
Preheat the oven to 180°C. Line an 18cm x 28cm baking pan with baking paper. 
To make the base: cream butter and sugar with an electric beater until the mixture is light and fluffy. Add the vanilla essence and beat again. Sift in the flour, cocoa and baking powder and mix until evenly combined. Press into the base of the prepared pan and bake for 15 minutes. 

To make the topping: melt the butter, sugar and honey together in a saucepan over a low heat. Bring the mixture slowly to a boil and simmer for 2 minutes. 

Sprinkle the nuts and chocolate over the hot base. Pour over the honey mixture. 

Reduce the oven temperature to 150ºC and cook for another 10-15 minutes. Leave to cool in the pan. Cut into small pieces to serve. 

For a chocolate pecan version, replace the mixed nuts with pecans. 

 Courtesy of Food Magazine. Recipe by Sandra Kinniburgh.

This recipe came recently in a Countdown catalog at Easter.
As I was having family come to visit I wanted to make some goodies for nibbles and afternoon tea.
I thought I would try this before filing it away in the large plastic bag!.

It was a recipe that required a few different steps and to be honest was not really yummy although Carl seemed to munch on a few slices. The honey taste was strong so it may have been the honey I used. It was from some friends who have their own bees so no particular brand of flavour. I think I would use the darkest type of chocolate too to give it a darker colour and flavour so to speak if I was to make it again.