Chocolate Nut Finger is a sweet and decadent dessert that typically consists of a mixture of chopped nuts, chocolate chips, and condensed milk, which are baked into a bar and then sliced into fingers. The origins of the recipe are unclear, but it is believed to have become popular in the United States during the mid-20th century. The ingredients and flavor profile of the dessert are similar to that of other popular candy bars, such as Snickers and Milky Way, and it is often enjoyed as a homemade alternative to these treats. Today, the recipe can be found in many cookbooks and online recipe sources, often with variations to suit individual tastes and preferences.
Brush the inside of an 18cm/7in square cake tin with oil. Line the tin with non-PVC cling film, allowing the sheet to hand over the edges.
Break the chocolate into squares, then put in a heatproof bowl set over a pan of simmering water. Stir gently until melted. Remove bowl from pan.
Clean and dry the pan, then add the peanut butter, golden syrup and cream. Melt gently over a low heat, stirring occasionally. Remove pan from heat. Allow mixture to cool slightly.
Stir the melted chocolate, peanuts and crisped rice cereal into the pan. Mix well, then press into the prepared tin. Chill for 3 hours, or until firm. Turn out the mixture, then cut into fingers. Serve chilled.
When measuring out golden syrup, use a spoon dipped in boiling water. The heat helps the syrup slide off the spoon.
For an Added treat, coat the chocolate fingers in melted plain chocolate in step 4. Allow to cool before serving.
These indulgent chocolate fingers make a great dessert or teatime treat. Serve with scoops of vanilla ice cream.
For the best flavor, buy plain dessert chocolate with at least 50 per cent cocoa solids.