Chocolate caramel slice
Makes a 20x30cm slice tray
DIFFICULTY
1/5
THE INGREDIENTS
Base
- 150g plain flour
- 40g desiccated coconut
- 125g butter, melted
- 90g Brown sugar
Caramel Filling
- 125g Unsalted butter, chopped
- 2x cans sweetened condensed milk
- 115g golden syrup
Chocolate Topping
- 200g dark chocolate, chopped
- 1 tbsp veg oil
INSTRUCTIONS
- Preheat BBQ to an indirect heat of 180 degrees.
- Grease and line a 20x30cm slice tray with baking paper.
- Combine the base ingredients in a bowl. Using the back of a spoon, press the mixture into the lined tray and bake for 15-20mins or until lightly golden.
- When the base is almost done cooking, make the caramel filling. Place ingredients in a saucepan over medium heat. Whisk frequently, for 5-7 minutes or until the mix has thickened slightly. Pour the caramel over the cooked base and spread evenly. Bake for 15-20 mins or until golden. Cool slightly and refrigerate until cold.
- Put chocolate and oil into a heatproof bowl over a bain-marie and melt until smooth (but not too hot). Pour over the cooled caramel layer and smooth out. Refrigerate for 30mins or until firm (preferably overnight). Use a warm knife to cut into squares or slices.
This recipe is from Laura from our BBQs and Outdoor Team
