CHOCOLATE AND PECAN HIGGLEDY - PIGGLEDY

yummiez@myresipi.com

A very simple recipe and of course worth a try =)

Bahan-bahan ( Lots and lots of it )

• Base: 320 g digestive biscuits
• 110 g brown sugar
• 1/4 tsp salt
• 200 g unsalted butter,melted
• Topping:
• 300 g dark chocolate, finely chopped
• 200 g roasted pecans, walnuts or almonds, thinly sliced

Cara-cara

1. Preheat oven to 180 degree C. Line a baking tray with aluminium foil. Set aside.
2. For the base, mix thoroughly the crushed biscuits, brown sugar and salt. Pour the cooled butter and mix until the mixture looks like wet sand (looks similar to the base of cheese cake).
3. Transfer the biscuit mixture into the baking tray and spread it evenly over the tray. Then, press down on it firmly to compact it. Bake the base for 12-14 minutes. Remove from oven and leave it for 1 minute so it firms up slightly.
4. For the topping, spread the chocolate all over the top of the base as evenly as you can. Return it to the oven for 1 minute to soften the chocolate. After that, spread the chocolate smoothly over the surface using the back of a spoon.
5. Spread the roasted nuts on the melted chocolate, pressing down on them gently to ensure they embed into the chocolate. Leave the tray to cool for 45 minutes.
6. Put the tray in the fridge for 20 minutes or so until the base of the biscuit is firm. After that, take off the foil from the base and cut it into pieces. Store the higgledy-piggledys in fridge and it can last for at least 2 weeks.