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Double-choc and caramel slice
Double-choc and caramel slice
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Indulge in a rich chocolate caramel slice. Delicious!
Ingredients:
  • 250g choc ripple biscuits, broken
  • 100g butter, melted
  • 395g can condensed milk
  • 30g butter
  • 53.60 gm golden syrup
  • 200g dark chocolate, melted
  • 18.40 gm vegetable oil
Instructions:
  • Preheat the oven to 160C or 140C fan. Grease a 28cm x 18cm slice tin and line with overhanging non-stick baking paper on the two long sides.
  • Pulse broken biscuits in a food processor until roughly crushed. Add butter and pulse until evenly moistened. Press biscuit mixture into tin starting from one end to create a smooth base. Chill until ready to use.
  • In a small saucepan, mix condensed milk, 30g butter, and golden syrup. Cook over medium-low heat, stirring constantly, until lightly golden, about 8 minutes.
  • Spread the warm caramel mixture evenly over the chilled biscuit base, being careful not to mix in any crumbs. Bake for 10 minutes until golden brown.
  • Allow the mixture to cool completely before pouring it over melted dark chocolate mixed with vegetable oil for a smooth and crack-free finish.
  • Once set, divide the chilled mixture in half widthwise. Take one half and cut it into 3 lengths, then slice each length into 4 squares. Repeat with the other half. Enjoy!

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