- 450 g Sponge Cake , rectangular
- 0.5 cup Crunchy Hazelnut Spread
- 300 g CADBURY Baking Dark Chocolate Melts
- 65 g Extra virgin coconut oil
- 1 cup toasted hazelnuts , coarsely crushed
INGREDIENTS
TIME

- PREP TIME 30 min
- COOK TIME 0 min
METHOD
- 1
SPREAD half of the sponge cakes with Hazelnut spread. Top with remaining sponge and then cut into 8 finger sandwiches.MELT together the chocolate and extra virgin coconut oil in a Microwave glass 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 heat until 75% of the chocolate has melted. The rest will melt as you stir it.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.
PER SERVING
- 0
* Percentage Daily Intakes are based on an average adult diet of 8700kJ. Your daily intakes may be higher or lower depending on your energy needs. To learn more visit www.betreatwise.info
TYPICAL VALUES PER SERVING
- 0


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