• ½ cup water
  • 1 cup caster sugar
  • 1 tablespoon butter
  • 2 teaspoons rum (optional)
  • ½ tablespoon vanilla essence
  • 100g almonds
  • 100g hazelnuts
  • 300g plain biscuits
  • 300g dark chocolate, melted
  • Cocoa powder, for serving


  1. Heat water and sugar together until sugar dissolves, then boil for 2 minutes to create a syrup
  2. Add butter until melted and remove from heat
  3. Stir in rum (if using) and vanilla
  4. Blitz nuts in a food processor to create a rough crumb
  5. Add biscuits and blitz until fine
  6. Combine mixture with syrup and separate into two parts
  7. Stir 200g melted chocolate into one half of the biscuit mixture
  8. Press onto the base of a 22cm lined brownie tray
  9. Press remaining mixture on top and finish with a layer of leftover (100g) melted chocolate
  10. Chill for 30 minutes or until firm
  11. Slice into bars with a hot knife
  12. Serve with a dusting of cocoa powder or store in an airtight container in the fridge

Makes 12 serves