A delicious sweet treat combining chocolate and nuts.


  • 6 whole wheat breakfast cereal biscuits, crushed

  • 1 cup self-raising flour

  • ½ cup desiccated coconut

  • ½ cup brown sugar

  • ¼ cup sultanas

  • 125g butter, melted

  • ½ cup KRAFT Hazelnut Spread Crunchy

  • 1 egg

  • 225g Cadbury Milk Chocolate Melts, melted and cooled slightly


  • 1.

    Combine the cereal, flour, coconut, sugar and sultanas in a mixing bowl. Stir together the butter, KRAFT Hazelnut Spread Crunchy and egg then pour into the cereal mixture and stir until combined. Spoon into a lined 28cm x 18cm slice pan.

  • 2.

    Bake in a moderate oven 180 degrees celsius for 20-25 minutes or until golden. Cool in pan on a wire rack.

  • 3.

    Pour over chocolate and allow to set before slicing. Store in an airtight container until required.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 322kj
  • Fat Total 16g
  • Saturated Fat 10g
  • Protein 4g
  • Carbohydrate 39g
  • Sugar 21g
  • Sodium 165mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe provided by KRAFT 

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