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Gingerbread choc-caramel slice recipe
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Prep Time:
400 minutes
Cook Time:
60 minutes
Total Time:
460 minutes
Festive gingerbread biscuit base topped with delicious caramel - a crowd-pleaser for all ages!
Ingredients:
  • 1 quantity gingerbread dough (see note)
  • 200g dark cooking chocolate, finely chopped
  • 9.20 gm vegetable oil
  • 50g white cooking chocolate, finely chopped
  • 395g can sweetened condensed milk
  • 45g (1/4 cup, lightly packed) brown sugar
  • 60g butter
Instructions:
  • Preheat the oven to 180C/160C fan forced. Prepare the 20cm square cake pan by greasing and lining it with overhanging baking paper.
  • Split the gingerbread dough in half. Tear one half into chunks and press it evenly into the pan using the back of a spoon. Poke the dough all over with a fork. Bake for 15 minutes or until golden brown. Let it cool.
  • Place a sheet of baking paper on a baking tray. Roll out the rest of the dough on the paper using a lightly floured rolling pin until it is 4mm thick.
  • Cut out 16 biscuits using a 3cm star cutter from the dough. Place them on a lined tray and chill in the fridge for 15 minutes. Bake at 180C for 8-10 minutes until golden. Let them cool on the tray. Then, reduce the oven temperature to 160C/140C fan forced.
  • In a small saucepan over low heat, combine condensed milk, sugar, and butter for the caramel. Stir until the sugar dissolves. Increase the heat to medium and continue stirring for 8-10 minutes until the mixture thickens and bubbles. Spread the caramel over the biscuit base evenly.
  • Bake for 10-15 minutes until small bubbles form on the surface. Let it cool to room temperature, then refrigerate for 3 hours until chilled.
  • In a microwave-safe bowl, combine dark chocolate and oil. Microwave on Medium, stirring every minute until melted. Spread the chocolate over the caramel, then top with stars. Chill in the fridge for 1 hour to set.
  • In a microwave-safe bowl, warm white chocolate on Medium heat, stirring every minute until silky. Drizzle over slice, refrigerate for 2 hours, then cut into squares to enjoy.

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