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Chocolate caramel biscuit slice
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Prep Time:
275 minutes
Cook Time:
45 minutes
Total Time:
320 minutes
Indulgent four-layer Caramel Crown inspired slice.
Ingredients:
  • 250g choc ripple biscuits
  • 90g butter, melted
  • 75.00 gm self-raising flour
  • 70.95 gm caster sugar
  • 33.00 gm malted milk powder
  • 64.38 gm milk
  • 1 egg, lightly beaten
  • 4.40 gm Queen Master Blend Pure Vanilla Extract
  • 50g butter, melted
  • 395g can sweetened condensed milk
  • 32.00 gm brown sugar
  • 53.60 gm golden syrup
  • 100.00g butter, chopped
  • 200g dark chocolate, chopped
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Grease a 16cm x 26cm slice pan and line the base and sides with two layers of baking paper. Make sure to extend the paper 2cm above all edges for easy removal.
  • Pulse biscuits in a food processor until finely chopped, then add butter and blend until fully incorporated. Press the mixture into the pan and chill while making the cake.
  • For a delicious vanilla cake, simply mix flour, sugar, and milk powder in a bowl. Add milk, egg, vanilla, and butter, then stir until well combined. Pour the batter over the base in the pan, spreading it evenly. Bake for 20-25 minutes until the top is gently firm. Let it cool down completely before serving.
  • Prepare the caramel filling by combining condensed milk, sugar, golden syrup, and butter in a saucepan over medium-high heat. Stir constantly for 5 minutes until the mixture is smooth and starts to simmer. Quickly pour the caramel over the cake layer, spread it evenly, then bake for 10 minutes until the caramel bubbles and turns light golden. Let it cool for 20 minutes before serving.
  • Prepare the topping by combining chocolate and butter in a microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth (1-2 minutes). Pour the melted mixture over the hot caramel, spread evenly, and let it sit for 20 minutes. Refrigerate for 4 hours until cold. Cut into squares using a hot knife and serve.

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