Ingredients:
125 g butter
200 g baking chocolate
1/2 cup caster sugar
2 eggs, beaten
1 1/2 cups flour
80 g butter
2/3 cup caster sugar
2 tablespoons honey
2 tablespoons cream
200 g flaked almonds
1/4 cup glace apricot, finely chopped
1/4 cup glace cherries, finely chopped
2 tablespoons flour
100 g dark chocolate melts ( for decoration)
Directions:
Line the base of a 20x30cm pan with baking paper, extending over the sides.
Place butter and chocolate into a medium saucepan.
Stir constantly over low heat for 4-5 minutes or until melted and smooth.
Remove from the heat and stir in sugar, eggs and flour.
Spread evenly over prepared pan.
Place in the freezer to chill for 10 minutes whilst preparing topping.
Preheat oven to 175C degrees.
———-Topping————— a.
Place butter, sugar, honey and cream into a medium saucepan.
Cook over medium heat stirring constantly for 6-8 minutes or until mixture is a light caramel colour.
Remove from heat.
Working quickly, stir in almonds, apricots, cherries and flour.
Whilst mixture is warm, spread quickly over the chilled base.
Bake for 35-40 minutes or until golden.
Allow to cool completely in pan.
Drizzle with the melted chocolate, allow to set before slicing.
Servings: 16
Time preparation: 20 min.
Time total: 70 min.