CARAMEL SLICE topped with MILK CHOCOLATE GANACHE
MAKES 18 PIECES / PREPARATION: 20 MINS / BAKING: 40 MINS / CHILLING: 30 MINS
BISCUIT BASE
125g unsalted butter, melted 200g soft brown sugar
120g plain (all-purpose) flour 50g desiccated coconut pinch of ground cinnamon 50g good-quality milk chocolate, roughly chopped CARAMEL FILLING 80g unsalted butter, cubed 80g soft brown sugar
5ml (1t) vanilla extract
1 can (385ml) sweetened condensed milk 90g good-quality dark chocolate GANACHE TOPPING 250g good-quality milk chocolate 100ml thickened (whipping) cream 5ml (1t) vanilla extract
30g liquid glucose pinch of sea salt
Preheat the oven to 160°C. Grease a baking tin (27,5x 17,5cm and 3,5cm high). Line the base and sides with baking paper and set aside until required.
1 Biscuit base
Put the butter and brown sugar in a bowl and mix with a wooden spoon to combine. Add the flour, coconut and cinnamon. Continue to mix until the ingredients come together.
2 Add the chocolate and mix to combine.
3 Press the mixture into the base of the prepared baking tin to create an even layer.
4 Bake for 15 minutes. 5 Remove from the oven and set aside at room temperature. 6 Reduce the oven temperature to 140°C.
7 Caramel filling Combine the butter, brown sugar and vanilla extract in a saucepan over medium heat.
8 Once the butter has melted and the sugar has completely dissolved, reduce the heat to low, add the condensed milk and whisk continuously until the mixture begins to simmer. Continuing to whisk, cook for a further 3 minutes until the mixture begins to thicken slightly.
9 Remove from the heat and add the dark chocolate. Mix until the chocolate is melted and incorporated into the caramel.
10 Pour the caramel filling over the biscuit base and spread to create an even layer.
11 Bake for approxi
mately 25 minutes. 12 Remove from the oven and leave the slice to cool completely at room temperature.
13 Ganache topping Place the chocolate in a bowl.
14 Combine the cream, vanilla extract, glucose and sea salt in a saucepan over medium heat. Bring to a boil, then pour the mixture over the chocolate. Gently whisk until the chocolate is completely melted and incorporated into the other ingredients.
15 Pour the ganache over the cooled caramel layer and spread evenly (for a lessrich version, make the slice without the topping).
16 Place the slice in the refrigerator for 30 minutes to set. 17 Remove the caramel slice from the tin and cut it into 18 rectangles, approximately 9x2,8cm.
18 Store the slices in an airtight container at room temperature for up to 2 weeks.