Food & Wine
Recipe: Chocolate caramel slice
The chocolate caramel slice is a variation on one I have made for years, with an extra hit of chocolate in the caramel, and using my quick and easy method of combining caramel and regular sweetened condensed milks.
This slice is so wickedly addictive, to avoid gluttonous temptation it's best to pop leftovers in containers for guests to take with them – or pop them in portioned amounts in the freezer.
Makes: 40
Ingredients:
- 250g butter plus 25g, softened
- ¾ cup caster sugar
- 2 teaspoons vanilla extract
- 2 ½ cups plain flour
- 1 teaspoon baking powder
- ⅓ cup dark Dutch cocoa powder plus 1 tablespoon extra
- 1 tin sweetened condensed milk
- 1 tin condensed milk caramel
- 1 tablespoon golden syrup
- 125g 50 per cent dark chocolate, roughly chopped
Method:
- Preheat oven to 180 degrees Celsius. Line the base and sides of a 28 x 21cm slice tin with baking paper.
- Put 250g butter, sugar and vanilla extract in a food processor (or mixer) and whiz until pale and soft. Add flour, baking powder and ⅓ cup of cocoa, and pulse again to combine. Tip ¾ of the mix into the prepared baking tin and press in, then smooth firmly with the back of a tablespoon. Pop in the fridge while you prepare the rest.
- Mix the condensed milks, 25g butter and golden syrup in a microwave-proof bowl and microwave on high for one minute. Add the extra tablespoon of cocoa powder and whisk until loosened. Microwave on high for a further minute and whisk until smooth.
- Pour the caramel mix over the base and sprinkle over the chopped chocolate. Top with the remaining base mixture, giving it a good squish as you crumble so it forms big clumps. Bake for 30-35 minutes until richly golden and cooked through. Cool in the tin, remove and slice into squares and store in an airtight container.
Written by Sarah Tuck. Republished with permission of Stuff.co.nz.
Images: Shutterstock