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Chokito caramel fudge slice
Chokito caramel fudge slice
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Decadent Chokito-inspired treat with caramel fudge, crispy chocolate bubbles, and a surprise Chokito layer.
Ingredients:
  • 125g unsalted butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 4.40 gm vanilla extract
  • 150g (1 cup) plain flour, sifted
  • 4.00 gm baking powder
  • 30g (1/4 cup) cocoa powder, sifted
  • 9 x 55g Chokito chocolate bars
  • 200g dark cooking chocolate, chopped, plus, extra, melted, to drizzle
  • 50g unsalted butter, chopped
  • 390g can sweetened condensed milk
  • 60ml (1/4 cup) golden syrup
  • 80g (1/2 cup) brown sugar
  • 150g white chocolate, chopped
  • 150g milk chocolate, chopped
  • 35g (1 cup) puffed rice
Instructions:
  • Preheat your oven to 180C/160C fan forced and prepare a square 20cm baking pan by greasing the base and sides. Line it with baking paper, leaving some overhang on the sides.
  • In a large bowl, beat the butter and sugar with electric beaters until pale and creamy. Mix in the vanilla and egg until combined. Add the flour, baking powder, and cocoa, and beat until smooth.
  • Pour the batter into the pan and even out the surface. Bake for 18-20 minutes until set. Once out of the oven, lightly flatten the edges while warm to create a smooth layer. Let it cool completely in the pan.
  • Begin by melting the butter in a saucepan over gentle heat. Incorporate the condensed milk, golden syrup, and brown sugar. Increase the heat to medium and stir continuously for 3-4 minutes until the mixture thickens.
  • Take the mixture off the heat and mix in the white chocolate until smooth. Let it cool for a bit. Line the slice base with Chokito bars, cutting to fit with any leftovers set aside. Pour the caramel fudge over the top. Chill in the fridge for 4 hours or until firm.
  • Prepare a baking tray by lining it with baking paper. Melt the chocolate in a microwave-safe bowl on Medium, stirring every 30 seconds until smooth. Mix in the puffed rice until coated. Spread the mixture onto the tray to create a 1cm-thick layer. Chill in the fridge for 30 minutes to firm up.
  • Chop the Chokito and set aside. Place dark chocolate in a microwave-safe bowl. Microwave on Medium, stirring every 30 seconds until melted. Pour over the caramel fudge. Cut bubble choc into shards and press onto the slice while chocolate is warm. Top with the chopped Chokito. Chill in the fridge for 1 hour to set.
  • Allow the slice to come to room temperature. Remove from the pan, cut into small squares, and generously drizzle with extra chocolate.

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