1/2 x 250g pack ginger snap biscuits, cut into quarters
75g dried pears, chopped
50g walnuts, chopped
Lightly grease 8cm x 26cm bar tin and line with baking paper.
In a medium saucepan, combine cream, butter, zest (if required) and vanilla bean paste together over a medium-low heat, stirring until butter melts and mixture is combined, making sure it does not boil. Remove from heat, add chocolate stirring occasionally until melted. Add chopped biscuits, dried fruit and nuts, stirring gently until mixture is combined.
Spoon mixture into prepared pan, cover with plastic wrap and refrigerate overnight, to allow slice to set properly.
To serve, carefully remove slice from pan and peel off the baking paper from the base. Using a sharp knife, cut 1cm thick slices and serve as a sweet treat after dinner.