adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gingerbread and salted caramel slice recipe
0 Likes
Prep Time:
135 minutes
Cook Time:
20 minutes
Total Time:
155 minutes
Festive slice featuring golden syrup, white chocolate, and salted caramel. Make-ahead Christmas showstopper!
Ingredients:
  • 170g (1/2 cup) white choc melts
  • 215g (1 cup) caster sugar
  • 160g butter, chopped
  • 125ml (1/2 cup) thickened cream
  • Pinch of sea salt flakes
  • 150g dark chocolate, chopped
  • 125g salted pretzel twists
  • 60ml (1 ⁄4 cup) molasses (for stronger flavour) or golden syrup (for sweeter flavour)
  • 55g (1 ⁄4 cup) brown sugar
  • 25g butter
  • 150g (1 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 2.50 gm ground ginger
Instructions:
  • Combine molasses or golden syrup, brown sugar, and butter in a small saucepan over medium heat, stirring until the sugar dissolves. Transfer the mixture to a large bowl and let it cool for 15 minutes.
  • Preheat your oven to 180°C/160°C fan forced, then prepare a 20cm square cake pan by greasing it and lining the base and sides with baking paper.
  • Mix the egg into the butter mixture until well combined. Add the plain and self-raising flours, ginger, cinnamon, cloves, and bicarb by sifting them in. Use a wooden spoon to stir until a dough forms. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
  • Flatten dough on a floured surface to fit the prepared pan. Gently place dough in pan and spread to the edges. Bake until golden brown, around 20 minutes.
  • Begin by placing chocolate melts in a heatproof bowl. In a 20cm saucepan, combine caster sugar and 60ml (1⁄4 cup) water. Stir over medium heat until the sugar completely dissolves. Increase heat to high and cook for 6-8 minutes, making sure to brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, until the mixture turns golden. Remove from heat and carefully whisk in 100g of butter until well combined. Stir in cream and bring to a simmer over medium heat. Cook for 1 minute before pouring over the chocolate. Whisk the mixture until smooth, then set it aside to cool for 10 minutes. Transfer to the fridge, stirring twice during the process, and chill for 1 1⁄2-2 hours until the mixture reaches a spreadable consistency.
  • Evenly coat the gingerbread with the luscious caramel, then chill in the fridge for about 30 minutes until it becomes delightfully firm.
  • In a small heatproof bowl, melt the dark chocolate and remaining butter over a saucepan of simmering water without letting the bowl touch the water. Stir until smooth. Break up three-quarters of the pretzels using your hands. Spread the chocolate over the caramel layer, then top with the broken and whole pretzels. Chill in the fridge for 30 minutes and cut into squares before serving.

Similar Recipes