Chocolate Caramel Slice

Serves 24
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Directions

  1. 1Cut the sweets into slices.
  2. 2Cut the sweets into slices.
  3. 3Cut the sweets into slices.
  4. 4Credit the cookbook with the recipe.
  5. 5Credit the cookbook with the recipe.
  6. 6Credit the cookbook with the recipe.
  7. 7Crush biscuits in a food processor.
  8. 8Crush biscuits in a food processor.
  9. 9Crush biscuits in a food processor.
  10. 10Combine the biscuits into a bowl with desiccated coconut and melted butter.
  11. 11Combine the biscuits into a bowl with desiccated coconut and melted butter.
  12. 12Combine the biscuits into a bowl with desiccated coconut and melted butter.
  13. 13Mix it all up thoroughly and lay it down on a tray with baking paper, flattening it out evenly with a spoon.
  14. 14Mix it all up thoroughly and lay it down on a tray with baking paper, flattening it out evenly with a spoon.
  15. 15Mix it all up thoroughly and lay it down on a tray with baking paper, flattening it out evenly with a spoon.
  16. 16Chuck it into the fridge to harden up while you start on your caramel.
  17. 17Chuck it into the fridge to harden up while you start on your caramel.
  18. 18Chuck it into the fridge to harden up while you start on your caramel.
  19. 19Add butter, golden syrup, caster sugar, and condensed milk into a new pot.
  20. 20Add butter, golden syrup, caster sugar, and condensed milk into a new pot.
  21. 21Add butter, golden syrup, caster sugar, and condensed milk into a new pot.
  22. 22Mix it all together thoroughly and don't stop stirring for the next 15 minutes.
  23. 23Mix it all together thoroughly and don't stop stirring for the next 15 minutes.
  24. 24Mix it all together thoroughly and don't stop stirring for the next 15 minutes.
  25. 25Pour the caramel over the biscuit base and start spreading it evenly on top.
  26. 26Pour the caramel over the biscuit base and start spreading it evenly on top.
  27. 27Pour the caramel over the biscuit base and start spreading it evenly on top.
  28. 28Give your caramel a moment to cool and harden up so that the chocolate is easier to spread.
  29. 29Give your caramel a moment to cool and harden up so that the chocolate is easier to spread.
  30. 30Give your caramel a moment to cool and harden up so that the chocolate is easier to spread.
  31. 31Pour over your mix and spread evenly so it looks a little something like this.
  32. 32Pour over your mix and spread evenly so it looks a little something like this.
  33. 33Pour over your mix and spread evenly so it looks a little something like this.
  34. 34Chuck everything back into the fridge to set.
  35. 35Chuck everything back into the fridge to set.
  36. 36Chuck everything back into the fridge to set.
  37. 37Slice it into pieces and serve.
  38. 38Slice it into pieces and serve.
  39. 39Slice it into pieces and serve.

Ingredients

  • 125 g plain sweet biscuits, crushed
  • 125 g plain sweet biscuits, crushed
  • 125 g plain sweet biscuits, crushed
  • 80 g unsalted butter, melted
  • 80 g unsalted butter, melted
  • 80 g unsalted butter, melted
  • 2 tablespoons desiccated coconut
  • 2 tablespoons desiccated coconut
  • 2 tablespoons desiccated coconut
  • 400 g sweetened condensed milk
  • 400 g sweetened condensed milk
  • 400 g sweetened condensed milk
  • 125 g butter
  • 125 g butter
  • 125 g butter
  • 0.33 cup caster sugar
  • 0.33 cup caster sugar
  • 0.33 cup caster sugar
  • 0.33 cup golden syrup
  • 0.33 cup golden syrup
  • 0.33 cup golden syrup
  • 250 g milk chocolate melts
  • 250 g milk chocolate melts
  • 250 g milk chocolate melts
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil

Equipment

rectangular baking tinbaking papermixing bowlsmall saucepanspatulaheatproof bowl or pot

Tips

  • Lightly grease a shallow, rectangular baking tin & line with baking paper for easy removal.
  • Mix thoroughly crushed biscuits, melted butter and coconut in a mixing bowl and press the mixture firmly and evenly into the base of the prepared tin to make the base.
  • In a small saucepan, combine condensed milk, butter, sugar, and golden syrup. Stir constantly over low heat for about 15 minutes, until the sugar dissolves completely and the mixture thickens into a smooth caramel for cooking the caramel layer.
  • Remove from heat & carefully pour caramel over the biscuit base, spread it evenly with a spatula and let it cool briefly, then refrigerate until the caramel layer is completely set.
  • Put the chocolate melts and butter in a heatproof bowl or pot. Stir gently until the chocolate is fully melted & mixture is smooth to make the chocolate topping.
  • Pour the chocolate topping over the chilled caramel layer and spread evenly.
  • Allow the chocolate to set completely in the refrigerator, then remove from tin and use a sharp knife to cut into smaller portions.