Arnott’s Butternut Snap, Vanilla, Custard and Chocolate Slice

Arnott’s Butternut Snap, Vanilla, Custard and Chocolate Slice

Arnott's Product
Butternut Snap >
  • Servings: 20
  • Occasion: Dessert, Entertaining
  • Prep time: 30 mins
  • Chill time: 2.5 hours

This delicious vanilla, custard and chocolate slice uses Arnott's Butternut Snap Cookies as the base is the perfect entertaining dessert that can be made in advance!


  • 1 ½ x 250g packets Arnott’s Butternut Snap Cookie
  • 125g unsalted butter, melted
  • 300ml thickened cream
  • 1 1/3 cups milk
  • ½ cup caster sugar
  • 2 teaspoons vanilla bean paste
  • 3 egg yolks
  • ¼ cup custard powder
  • 200g Dark Chocolate, chopped
  • 50g Butter

Preparation

Step 1 Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.


Step 2 Process Arnott’s Butternut Snap Cookie in a food processor until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate while making filling.


Step 3 To make custard filling, combine cream, milk, sugar and vanilla in a small saucepan over a low heat. Stir until hot. Don’t boil. Remove from heat.


Step 4 Whisk egg yolks and custard powder in a heatproof bowl until smooth. Gradually add hot cream mixture, whisking until smooth. Return to saucepan and continue to whisk over a medium to high heat until boiling and thickened. Remove. Pour over base.


Step 5 Cover surface with plastic wrap. Refrigerate for 2 hours, or until firm.


Step 6 Place chocolate and butter in a medium microwave safe bowl. Microwave on medium heat for 20 second bursts, stirring in between, until melted.


Step 7 Spread chocolate over custard filling. Chill until set.


Step 8 Lift slice from pan. Cut into pieces to serve.

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