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Wednesday, 22 June 2011

Chocolate Caramel Slice

Base

1/2 cup plain flour

1/2 cup self raising flour

1 cup desiccated coconut

1/2 cup Light Soft Brown Sugar

100g butter

Filling

30g butter

2 Tbsp Golden Syrup

400g can sweetened condensed milk

Topping

130g chocolate

30g butter

Preheat oven to 180°C.  Grease and line a Swiss Roll tin.  

Start with the base, Sift both flours into a bowl and add the coconut. Combine light soft brown sugar and butter in a pan and heat gently, stirring until the sugar has dissolved.  Add the sugar and butter mixture to the flours and coconut.  Stir well to combine. Press into tin with the back of a spoon, bake for 10 mins or until golden brown.

To make the filling combine butter, Golden Syrup and condensed milk in a saucepan.  Stir over medium/low heat for 10 mins until mixture boils and turns a lovely caramel brown (watch carefully that it doesn't burn on bottom).  Pour over the base and bake in preheated oven for 20 mins.

To make the topping heat the butter and chocolate in a bowl over a saucepan of simmering water.  Once melted and well combined, pour it over the slice and then leave to set.



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