Chocolate Dipped Florentines

Florentines really through me back to when I was a kid and saw all the adults eating them. I think it must have been the place cherries that put me off. Having tasted them as an adult, I can now understand why they're such a popular treat! The gooey, nutty biscuits in contrast with a dark chocolate base is just perfection. The best part is that they last for so long, you can make them way ahead of time too!

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

The florentines are very soft and appear to be falling apart once they come out the oven
They are extremely soft when they come out the oven so be sure not to touch them until they\re fully cooled to allow the sugar from the condensed milk to set
I don't like lace cherries, what can I add instead?
I know place cherries are a bit old school and not everyone likes them, either cut them up smaller or simply leave them out the recipe - the florentines will still bake perfectly
How can I get the florentines to be perfect circles?
After your remove the tray from the oven, you can place a cookie cutter over the top of the florentines and in a circular motion, guide the florentines into a more perfect shape whilst they're still hot

The florentines are very soft and appear to be falling apart once they come out the oven
They are extremely soft when they come out the oven so be sure not to touch them until they\re fully cooled to allow the sugar from the condensed milk to set
I don't like lace cherries, what can I add instead?
I know place cherries are a bit old school and not everyone likes them, either cut them up smaller or simply leave them out the recipe - the florentines will still bake perfectly
How can I get the florentines to be perfect circles?
After your remove the tray from the oven, you can place a cookie cutter over the top of the florentines and in a circular motion, guide the florentines into a more perfect shape whilst they're still hot

Make mini versions by using a teaspoon or smaller ice cream scoop and adjust the baking time by cooking them for 3-5 minutes less
If, like me, you're a white chocolate fan, have a go dipping the florentines in white chocolate, they're just as delicious
Swap the peanuts for other types of nuts, such as pistachios, for a slightly different flavour experience

Make mini versions by using a teaspoon or smaller ice cream scoop and adjust the baking time by cooking them for 3-5 minutes less
If, like me, you're a white chocolate fan, have a go dipping the florentines in white chocolate, they're just as delicious
Swap the peanuts for other types of nuts, such as pistachios, for a slightly different flavour experience

Make mini versions by using a teaspoon or smaller ice cream scoop and adjust the baking time by cooking them for 3-5 minutes less
If, like me, you're a white chocolate fan, have a go dipping the florentines in white chocolate, they're just as delicious
Swap the peanuts for other types of nuts, such as pistachios, for a slightly different flavour experience

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
In a large bowl, add the peanuts and use the end of a rolling pin to crush them into smaller pieces
Add in the cornflakes, glacé cherries and raisins and mix until evenly dispersed
Add in the can of condensed milk and use a rubber spatula to mix together, ensuring all the ingredients have an even coating of the condensed milk
Use an ice cream scoop or large spoon to spoon heaped piles of the florentine mix onto a lined baking tray, leaving space inbetween each one
Bake for 10-12 minutes until the florentines start to turn golden brown
Remove from the oven and allow to cool completely
In the meantime, melt the chocolate in a heatproof bowl over hot water or in the microwave
When the florentines are completely cool, dip the base of the florentine into the chocolate to get a thin covering and wipe away any excess
Place the florentine back onto the tray and repeat until all the florentines are dipped
Option to drizzle some chocolate over the top of the florentines
Set in the fridge until the chocolate is firm
Florentines last in an airtight container at room temperature for up to one month

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
In a large bowl, add the peanuts and use the end of a rolling pin to crush them into smaller pieces
Add in the cornflakes, glacé cherries and raisins and mix until evenly dispersed
Add in the can of condensed milk and use a rubber spatula to mix together, ensuring all the ingredients have an even coating of the condensed milk
Use an ice cream scoop or large spoon to spoon heaped piles of the florentine mix onto a lined baking tray, leaving space inbetween each one
Bake for 10-12 minutes until the florentines start to turn golden brown
Remove from the oven and allow to cool completely
In the meantime, melt the chocolate in a heatproof bowl over hot water or in the microwave
When the florentines are completely cool, dip the base of the florentine into the chocolate to get a thin covering and wipe away any excess
Place the florentine back onto the tray and repeat until all the florentines are dipped
Option to drizzle some chocolate over the top of the florentines
Set in the fridge until the chocolate is firm
Florentines last in an airtight container at room temperature for up to one month

The florentines are very soft and appear to be falling apart once they come out the oven
They are extremely soft when they come out the oven so be sure not to touch them until they\re fully cooled to allow the sugar from the condensed milk to set
I don't like lace cherries, what can I add instead?
I know place cherries are a bit old school and not everyone likes them, either cut them up smaller or simply leave them out the recipe - the florentines will still bake perfectly
How can I get the florentines to be perfect circles?
After your remove the tray from the oven, you can place a cookie cutter over the top of the florentines and in a circular motion, guide the florentines into a more perfect shape whilst they're still hot