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Pistachio Chocolate Slice

  • 15 minutes
  • n/a
  • overnight
  • Makes 40 pieces
Pistachio Chocolate Slice

A hedonistic and truly decadent slice that, when cut and popped into a jar and labelled, makes a very, special gift for a friend. The recipe can be halved. Keep the cut slicein a well-sealed container in the fridge so that the chocolate does not soak up other flavors like onions or herbs; it will keep for many months this way.


  • 395 gram can sweetened condensed milk
  • 500 grams dark chocolate, chopped
  • 100 grams butter, diced
  • 1/2 cup shelled pistachio nuts, unsalted and unroasted
  • 1 cup plump dried apricots, chopped
  • 1/4 cup crystallised ginger, finely chopped


  1. Line the base and sides of a shallow-sided, 18cm x 28cm or similar slice tin with baking paper.
  2. Put the condensed milk, chocolate and butter into a microwave proof bowl – preferably glass – and heat in the microwave on high powder for about 3 minutes or until the mixture is hot, though all the chocolate may not necessarily have melted; stir well to combine. Should the chocolate or butter need further time in the microwave, heat at small bursts until all is well melted.
  3. Stir in the pistachios, apricots and ginger and mix well. Spread out into the prepared tray. The mixture should be about 2-2.5cm thick. Refrigerate until set. Cut into small pieces with a warm, dry knife. Keep refrigerated. When planning to serve, remove from the fridge 30 minutes before hand , as the flavours will be able to be better appreciated if not too cold.

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