Christmas Nut Slice

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Ain image in a tray of a Christmas Nut Slice

Do you like roasted nuts, cheesecake, chocolate and little red glace cherries?   I’ve rolled up some of my favourite ingredients into one delicious Christmas Nut Slice.

It’s about this time of year I go a bit quiet on my blog.  Don’t think I’ve forgotten about you; I’m working away in my kitchen preparing for Open Day.  This is one of the treats I’ll be sharing so if you want to come down and have a taste you better stick this date in your diary.

A Close up of a baked Jewel Nut Slice

When is Open Day

Open Day 2018, November the 11th, 10:30 am till 2 pm.  At Bec’s Table Cooking School, 286 Pound Road, Narre Warren South.  This year I’ll be having some never to be repeated bargains.  I’m reducing my stock to about 10% of what I usually keep on hand so they’ll be some great Christmas gift ideas to be had.

Anyway enough of that, I suppose you’d like this recipe.  I love it; it screams Christmas for me.  Here’s an image of the ingredients easy hey!

An image of all the ingredients for Jewel Nut Slice

Christmas Nut Slice

5 from 1 reviews
Christmas Nut Slice
 
This is a delicious slice for any time of year. I think the addition of the red and green cherries make it especially appealing for Christmas though.
Author:
Recipe type: Sweet
: Christmas
Serves: 18
Ingredients
For the base
  • 140 g plain flour
  • 75 g desiccated coconut
  • 90 g brown sugar
  • 125 g butter soft
For The Cream Cheese Layer
  • 1 package Philadelphia cream cheese, softened (250g)
  • 65 g White Sugar;
  • 1 Egg
  • ½ tsp Vanilla
For The Nut Topping
  • 50 g brown sugar
  • 1 egg
  • 1½ cups Salted mixed nuts
  • 1 cups green and red candied cherries; halved
  • 170 g semisweet chocolate chips
Method
Thermomix Method
    Thermomix Method for the base
    1. Set oven to 180°c and line a 20 x 30 cm slice tin.
    2. Add all ingredients to the TM bowl and mix on speed 8 for 15 seconds
    3. Transfer this mix into the prepared tin and press in place to make the base. Bake for 15 mins.
    For the Cream Cheese Layer
    1. While the base is baking - make the cream cheese layer and nut layer
    2. Without washing the TM bowl from the previous step. (As long as you've got as much of the crumble mix out as you can) Add the cream cheese, sugar, egg and vanilla to the TM bowl and mix for around 10 seconds/speed 5 until everything is combined and creamy in texture, set aside. (Depending on how cold your cream cheese is you may need a little longer. Just make sure it's fully combined, and there are no visible lumps of cream cheese)
    For The Nut layer
    1. Add the egg to a medium-sized bowl and beat lightly mix in the brown sugar, stir in the nuts, cherries and chocolate chips.
    To Assemble and bake
    1. Take the crumb base from the oven and spread ¾ of the cream cheese mix on the base then add the nut mix over that and spoon as evenly as you can drop spoon fulls of the remaining cream cheese on top and pop back in the oven at. Bake at 160 degrees for 20-30 minutes or until golden brown.
    2. Allow to cool in the baking tin for around 10 minutes, then turn out onto a wire rack and allow to come to room temp before cutting. Cut into bars.
    Conventional Method
      Food processor Method for the Base
      1. Set your oven to 180°c and line a 20 x 30 cm slice tin.
      2. Add all the base ingredients to a food processor and mix till they’re fully combined.
      3. Transfer the mix into the prepared tin and press in place to make the base. Bake for 15 mins.
      4. While the base is baking - make the cream cheese layer and nut layer
      5. Add the cream cheese, sugar, egg and vanilla to a bowl and mix for 2 - 3 minutes until everything is combined and creamy in texture and set aside.
      For The Nut layer
      1. Add the egg to a bowl and beat lightly mix in the brown sugar, stir in the nuts, cherries and chocolate chips.
      To Assemble And Bake
      1. Take the crumb base from the oven and spread ¾ of the cream cheese mix on the base then add the nut mix over that and spoon as evenly as you can drop spoon fulls of the remaining cream cheese on top and pop back in the oven at. Bake at 160 degrees for 20-30 minutes or until golden brown.
      2. Allow to cool in the baking tin for around 10 minutes, then turn out onto a wire rack and allow to come to room temp before cutting. Cut into bars.

       

      How To’s

      This is what I use to press the base down in the tray and get a lovely even crust.

      an image on how to make a slice base

      If you want, you can put all the cheesecake in one layer in between and have it as a surprise when you bite into the slice, but I like to have these golden bits showing through.

      Uncooked Jewel Nut Slice showing how to assemble

       

      Like nuts in your sweet baked goods?  Try this slice too  J’adore Caramel nut slice recipe

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