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Choc top caramel slice
Choc top caramel slice
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Prep Time:
455 minutes
Cook Time:
30 minutes
Total Time:
485 minutes
Indulge in decadent triple chocolate caramel fudge with crunchy nuts.
Ingredients:
  • 175g plain chocolate biscuits
  • 70g unsalted butter, melted
  • 150g CADBURY Baking Dark Chocolate Melts, melted
  • 400g Baking Milk Chocolate, finely chopped
  • 60ml (1/4 cup) vegetable oil
  • 500g Baking White Chocolate Melts
  • 80g unsalted butter, chopped
  • 395g can sweetened condensed milk
  • 4.40 gm vanilla extract
  • 150g (1 cup) roasted peanuts, coarsely chopped
  • 250ml (1 cup) double cream
  • 315g (1 1/2 cups) caster sugar
  • 185ml (3/4 cup) water
  • 25.00 gm liquid glucose
  • 125g unsalted butter, chopped
Instructions:
  • Prepare a 20 x 30cm slice pan by lining it with baking paper. Crush biscuits in a food processor until finely ground. Combine with butter in the processor until mixed well. Press the mixture into the pan using a straight-sided glass. Chill in the fridge for 30 minutes.
  • Drizzle melted dark chocolate over biscuit base, then refrigerate to set.
  • Begin by putting the white chocolate in a heatproof bowl. Next, melt the butter in a small saucepan over low heat. Stir in the condensed milk and cook for 2-3 minutes, ensuring the mixture is hot (make sure it doesn't burn). Pour the mixture over the white chocolate, add vanilla, and stir until the chocolate melts. Gently mix in the peanuts and spread the mixture over the base. Refrigerate for 2-3 hours until it sets.
  • Heat the cream in a saucepan over medium heat until it's almost boiling to make caramel.
  • Combine sugar, water, and glucose in a saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring for 12-15 minutes until golden. Use a wet pastry brush to occasionally brush down the sides of the pan. Remove caramel from heat.
  • Gently mix the cream into the caramel. Heat on medium, stirring constantly, until smooth for 1-2 minutes. Let it sit for 30 minutes to cool slightly. Stir in the butter until smooth. Pour over the fudge and refrigerate for 3 hours until firm.
  • Combine the milk chocolate and oil in a microwave-safe bowl. Microwave in 30-second intervals on high for 1 1/2 minutes, stirring until smooth. Spread the mixture evenly over the caramel. Chill in the fridge for 20 minutes to set. Cut into squares using a hot sharp knife, as the caramel may get gooey.

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