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Chocolate, Cranberry & Pistachio Slice

Difficulty:

Arnott's product: Scotch Finger

Prep time: 10 min

Cooking time: 5 min

Chill time: 1 hour

Serves: 9+

1 x 250g packet Arnott’s Scotch Finger Biscuits, broken into large pieces
¾ cup dates, coarsely chopped
½ cup unsalted pistachio kernels

3/4 cup dried cranberries
3 x 200g packets dark cooking chocolate, chopped

Grease and base line a 23cm round springform pan. Line base and side with non-stick baking paper.
Combine biscuits, dates, pistachio kernels and cranberries in large bowl.
Meanwhile place chocolate in a large heat-proof bowl and set over a saucepan of simmering water (making sure the bottom of the bowl doesn’t come in contact with the water). Stir gently, using a metal spoon for 3-4 minutes or until the chocolate is completely melted. Pour the chocolate over the biscuit mixture and stir until all the ingredients are covered in the chocolate.
Spoon mixture into the prepared pan pressing down firmly. Place in the refrigerator for 1 hour or until set. Remove from pan. Cut into slices and serve.