Salted caramel cho­co­late slice

Australian Women’s Weekly NZ - - CHILDREN'S PARTIES -

MAKES 40 PREP AND COOK TIME 40 MIN­UTES

125g but­ter, chopped coarsely 155g NESTLÉ BAK­ERS’ CHOICE Cook­ing Cho­co­late, chopped coarsely 1 egg

(150g) caster (super-fine) sugar 3/ cup (11Og) plain (all-pur­pose) flour 4 1/ cup (35g) self-rais­ing flour 4

SALTED CARAMEL FILL­ING

395g NESTLÉ HIGH­LANDER Sweet­ened Con­densed Milk 30g but­ter

1/ cup (90g) golden syrup or trea­cle 4 2 tea­spoons coarse cook­ing salt (kosher salt)

CHO­CO­LATE GLAZE

185g NESTLÉ BAK­ERS’ CHOICE Cook­ing Cho­co­late, chopped coarsely 50g but­ter

1 Pre­heat oven to 180°C. Grease a 20cm x 30cm rec­tan­gu­lar pan; line base and long sides with bak­ing pa­per, ex­tend­ing pa­per 5cm over sides. 2 Stir but­ter and NESTLÉ BAK­ERS’

CHOICE Cook­ing Cho­co­late in a medium saucepan over low heat un­til smooth. Cool. 3 Beat egg and sugar in a small bowl with elec­tric mixer un­til thick and creamy. Stir in cho­co­late mix­ture and sifted flours. Spread mix­ture into pan; bake 10 min­utes. Re­move from oven.

4 Mean­while, make salted caramel fill­ing.

5 Pour fill­ing over cho­co­late base; smooth the sur­face with spat­ula. Bake 8 min­utes. Cool the slice for 10 min­utes; re­frig­er­ate un­til cold.

6 Make cho­co­late glaze. Spread over caramel. Re­frig­er­ate about 2 hours or un­til set before cut­ting.

SALTED CARAMEL FILL­ING

Stir in­gre­di­ents in a small saucepan over medium heat about 12 min­utes or un­til mix­ture thick­ens and be­comes caramel in colour.

CHO­CO­LATE GLAZE

Stir in­gre­di­ents in a small saucepan over low heat un­til smooth.

“NESTLÉ BAK­ERS’ CHOICE Cook­ing Cho­co­late is real dark cook­ing cho­co­late that’s per­fect for melt­ing, chop­ping and grat­ing.”

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