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Categories:Viewed: 51 - Published at: a year ago
Ingredients
- 1/2 cup unsalted butter, room temperature (cut into small pieces)
- 4 ounces bittersweet chocolate, chopped
- 4 4 ounces graham crackers or 4 ounces butter cookies
- 1 1/4 1 1/4 cups pecans (toasted and chopped) or 1 1/4 cups macadamia nuts (toasted and chopped)
Method
- If using hazelnuts: Preheat the oven to 350 degree F (177 degree C) and place the hazelnuts on a baking sheet. Bake for about 15 minutes or until fragrant and the skins begin to flake. Remove from oven and place a dish towel over the nuts. Let the nuts sit for a few minutes and then rub the nuts in the towel briskly to remove the skins. Let cool and then chop coarsely.
- If using almonds, walnuts, pecans, and/or macadamia nuts: In a 350 degree F oven bake the nuts for about 8 - 10 minutes or until lightly brown and fragrant. Let cool then chop coarsely.
- Then in a heatproof bowl over a saucepan of simmering water, melt the butter and chocolate.
- Meanwhile break the digestive cookies into small pieces (about 1/2 inch).
- Once the butter and chocolate are melted, remove from heat and stir in the digestive cookies, along with their crumbs, and the chopped nuts.
- Spread this mixture into a lightly buttered 8 inch tart or cake pan, cover, and refrigerate for several hours or until set. Cut or break into slices. Store in an airtight container in the refrigerator.
