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Double choc-chip caramel slice recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate the classic with a decadent double chocolate caramel slice for a crowd-pleasing dessert.
Ingredients:
  • 141.90 gm caster sugar
  • 1 egg
  • Pinch salt
  • 8.80 gm vanilla extract
  • 312.50 ml plain flour
  • 3.00 gm baking powder
  • 125.00 ml milk chocolate chips
  • 395g can sweetened condensed milk
  • 83.75 gm golden syrup
  • 312.50 ml white chocolate chips
  • 200g block dark chocolate, chopped
  • 18.40 gm vegetable oil
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, making sure to extend the paper 2cm above the edges of the pan on all sides.
  • With an electric mixer, whip together 120g of butter and sugar until light and creamy. Incorporate the egg and mix until fully incorporated. Stir in the salt and vanilla until well combined.
  • Sift flour and baking powder together, then mix. Stir in milk chocolate chips and press mixture into prepared pan. Bake until golden, 18 to 20 minutes.
  • In a small saucepan over medium heat, combine condensed milk, syrup, remaining butter, and 1/4 cup white chocolate chips. Stir and cook for 8 minutes until thickened and light golden. Pour this mixture over the base and bake for an additional 10 to 12 minutes until firm. Let it cool for 30 minutes before serving.
  • 1. Place dark chocolate in a microwave-safe bowl and melt in the microwave, stirring every 30 seconds until smooth. Add vegetable oil and mix. 2. Pour the chocolate mixture over the caramel in the pan, spreading it evenly. 3. Sprinkle remaining white chocolate chips on top. 4. Refrigerate for 3 hours until set. 5. Cut into pieces and serve.

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