When you have a house full of kids for the night, what do you do? Fill them up with love (translation: sweetness in the form of chocolate) of course! And what better way than to make a delicious, rich caramel slice.
My niece and I share a sweet tooth and a similar taste in cakes and sweets. The first time I tried this slice was with her. She diligently stirred the caramel so it didn’t scorch and we waited impatiently for it to set. We have made it a couple of times since then, and each time I think we have nailed it. Again.
This slice is not for the faint hearted. It is rich and gooey with a serious toffee undertone. The ginger nut biscuit base has the most beautiful smell and a very distinctive flavour.
125g ginger nut biscuits, crushed
125g shortbread biscuits, roughly crushed
70g unsalted butter, melted
3 x 395g cans sweetened condensed milk (I used skim)
50g unsalted butter
50g golden syrup
200g dark chocolate, melted
50g white chocolate, melted (to decorate)
Preheat oven to 160oC. Line a 27 x 18cm slice pan with baking paper.
Combine crushed biscuits and melted butter in a bowl. Press firmly into the base of slice pan and freeze for 20 minutes until set.
Heat condensed milk, butter and golden syrup in a medium saucepan on medium heat. Continuously stir for 15 minutes or until the mixture turns a light brown colour. Remove from heat when the mixture becomes lightly caramel as can easily scorch. Pour mixture over the biscuit base and bake for 45 minutes or until a deep brown colour and set. Refrigerate for 1.5 hours or until firm to touch.
Once set, spread melted dark chocolate evenly over the caramel layer. Refrigerate for 10 minutes, then drizzle the top with melted white chocolate in a decorative pattern.
*tip: to melt small amounts of chocolate break up into small pieces and place into a coffee cup, heat in the microwave in short 10-20 second bursts on medium, stirring in between bursts.
Refrigerate for 10 minutes, then slice with a warm knife and enjoy!
This recipe was taken from a Better Homes & Garden magazine.