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Fruit and nut Scotch Finger slice

  • 0:10 Prep
  • 0:05 Cook
  • 10 Servings


  • Melted butter, to grease
  • 1 x 250g pkt Arnott's Scotch Finger biscuits, broken into large pieces
  • 105g (3/4 cup) dried cranberries
  • 135g (3/4 cup) pitted dates, coarsely chopped
  • 75g (1/2 cup) unsalted pistachio kernels
  • 3 x 200g pkts dark cooking chocolate, coarsely chopped


  • 1
    Grease a round 23cm (base measurement) springform pan with the butter. Line the base and side with non-stick baking paper. Combine the biscuit, dried cranberries, dates and pistachios in a large bowl.
  • 2
    Meanwhile, place the chocolate in a large heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon for 3-4 minutes or until chocolate melts.
  • 3
    Pour chocolate over the biscuit mixture, stirring to coat. Spoon the mixture into the prepared pan. Use the back of a spoon to press the mixture into the pan and smooth the surface. Place in the fridge for 1 hour or until set.
  • 4
    Remove from the pan and cut into slices to serve.

Source: taste.com.au


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