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Kim's no-bake caramel slice
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Prep Time:
225 minutes
Cook Time:
12 minutes
Total Time:
237 minutes
Try this delicious slice recipe from Super Food Ideas editor Kim Coverdale!
Ingredients:
  • 250g packet Choc Ripple biscuits, halved
  • 125g butter, melted
  • 120g dry-roasted hazelnuts
  • 250g milk chocolate, chopped
  • 83.33 gm thickened cream
  • 50g butter, chopped
  • 45.00 gm brown sugar
  • 395g can NESTLÉ Sweetened Condensed Milk
Instructions:
  • Prepare a 4cm-deep, 19cm square cake pan by greasing it and lining the base and sides with baking paper, leaving a 3cm overhang on all sides.
  • Pulse biscuits in a food processor until fine crumbs form. Pour in melted butter and pulse again until combined. Press mixture firmly into the pan using a metal spoon. Chill in the refrigerator for 15 minutes. Place hazelnuts on top of the biscuit layer.
  • In a non-stick saucepan, combine chopped butter, sugar, and milk over medium-low heat. Stir constantly for 10 to 12 minutes until the mixture thickens and turns golden. Pour over hazelnuts, then smooth the top with the back of a spoon. Chill in the refrigerator for 10 minutes before using.
  • In a small microwave-safe bowl, combine the chocolate and cream. Microwave on High for 30 seconds to 1 minute, stirring with a metal spoon until smooth.
  • Smoothly spread the luscious chocolate mixture over the filling, then chill for 3 hours to allow it to set perfectly. Slice into delectable pieces and serve to enjoy!

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