Choco­late Caramel Slice

Choco­late and caramel lovers – this de­li­ciously rich slice is for you!

Food - - News - Watch our quick video at­late­caramel­slice


Base 1 cup plain flour ½ cup des­ic­cated co­conut ½ cup Chelsea Soft Brown Su­gar 125g but­ter, melted Filling 60g but­ter

¼ cup Chelsea Golden Syrup (tin) 400g sweet­ened con­densed milk 70g macadamia nuts, chopped (op­tional) Top­ping 270g dark cook­ing choco­late, chopped 3 tsp veg­etable oil


Pre­heat oven to 180°C bake (160°C fan-forced). Grease and line a 28 x 18cm slice tin. Com­bine flour, co­conut, Chelsea Soft Brown Su­gar and but­ter in a bowl, then press mix­ture into the tin to form the base. Bake for 12-15 min­utes or un­til golden brown, then set aside. Heat but­ter and Chelsea Golden Syrup in a saucepan un­til but­ter has melted then sim­mer over low heat for 3 min­utes un­til thick­ened. Add con­densed milk and stir over a medium heat for 7-10 min­utes un­til caramel is golden brown. Spread over the base and gently press in nuts (op­tional). Re­frig­er­ate for 1 hour to set. Melt choco­late and oil in a heat­proof bowl set over a saucepan of sim­mer­ing wa­ter and stir un­til smooth. Spread over the caramel and re­frig­er­ate to set be­fore slic­ing. Tip: Score the top be­fore it sets hard to make cut­ting into squares eas­ier.

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