Hazelnut Cadbury Chocolate Sponge Finger Sandwiches Recipe
The best use of sponge cake ever and sooo easy!
- 450 g Sponge Cake , rectangular
- 0.5 cup Crunchy Hazelnut Spread
- 300 g CADBURY Baking Dark Chocolate Melts
- 65 g Extra virgin coconut oil
- 1 cup toasted hazelnuts , coarsely crushed
INGREDIENTS
TIME
- PREP TIME 30 min
- COOK TIME 0 min
METHOD
- 1
SPREAD half of the sponge cakes with Hazelnut spread. Top with remaining sponge and then cut into 8 finger sandwiches.MELT together the chocolate and extra virgin coconut oil in a Microwave glass bowl on 50% POWER. Begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only heat until 75% of the chocolate has melted. The rest will melt as you stir it.DIP each sandwich in chocolate mixture, allow excess to drip off and then dip 2 opposite sides into nuts. Place on a baking paper lined tray to set. Store in an airtight container until required.
PER SERVING
- 0
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING
- 0
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THE EQUIVALENT OF A GLASS AND A HALF OF FULL CREAM MILK IN EVERY 200g OF CADBURY DAIRY MILK MILK CHOCOLATE.
DAIRY MILK, THE GLASS AND A HALF DEVICE, CARAMILK, BOOST, CRUNCHIE, CADBURY FAVOURITES, BLACK FOREST, MARVELLOUS CREATIONS, VELVET AND ASSOCIATED MARKS, THE COLOUR PURPLE AND THERE’S A GLASS AND A HALF IN EVERYONE ARE TRADE MARKS USED UNDER LICENCE.
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