What you need
450g rectangular sponge cakes
½ cup crunchy hazelnut spread
300g CADBURY Baking Dark Chocolate Melts
1 cup toasted hazelnuts, coarsely crushed
1. SPREAD half of the sponge cakes with Hazelnut spread. Top with remaining sponge and then cut into 8 finger sandwiches.
2. MELT together the chocolate and Copha in a microwave safe plastic bowl on 50% POWER. Begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted. The rest will melt as you stir it.
3. DIP each sandwich in chocolate mixture, allow excess to drip off and then dip 2 opposite sides into nuts. Place on a baking paper lined tray to set. Store in an airtight container until required.
NB: the cakes can easily be halved to make 16
The best use of sponge cake ever and sooo easy!