Choc Caramel Slice
I love Caramel Slices and so I wanted to learn to make it myself. I will often tweak this to suit the mood, occasion, recipient etc
Choc Caramel Slice
I love Caramel Slices and so I wanted to learn to make it myself. I will often tweak this to suit the mood, occasion, recipient etc
Cooking Instructions
- 1
Preheat oven
- 2
Line a baking tray (I use a square brownie tray, unsure of dimensions) try and have the baking paper raise over the edges of the pain so as to keep all ingredients in a slice shape.
- 3
Combine and mix all base ingredients in a bowl
- 4
Pour into lined baking tray and pat down to create the base
- 5
Put baking tray with base in oven and bake for 10 to 20 minutes, or until golden brown (You don't want it to burnt or close to burnt. You want it to be a little soft still but ensure it is a little golden brown)
- 6
Whilst that is in the oven, pour the full can of condensed milk into a pot on the stove
- 7
Quickly add in the golden syrup and melted butter and keep whisking for the next 8 to 10 minutes
- 8
The golden syrup should be melted and tinged the condensed milk colour a little darker. (Do not worry if little specs of golden syrup don't melt down or combine, this happens and it will still taste the same!)
- 9
You should time the caramel filling on the stove to be ready around the same time as you are pulling out the baking tray.
- 10
As soon as the filling is whisked for the appropriate time, you then pour the mixture over the baked base in the tray. Ensure the layer is even across the tray.
- 11
Once poured, put back in over for a further 5 to 10 minutes.
- 12
Take out of oven and let it sit for 10 minutes before putting in the fridge for 3 to 4 hours to set
- 13
About 15 minutes before your are ready to take the tray out of the fridge, you should commence making the chocolate topping
- 14
Chop up the full chocolate block and put into a microwave safe bowl (I use a decor glass container)
- 15
Add chopped up copha to the bowl with the chocolate
- 16
Microwave the contents in short bursts (I do 10 seconds at a time to avoid spitting in the microwave). Each time you should be stirring the contents.
- 17
Continue this method until the chocolate and copha have melted into a runny chocolate sauce.
- 18
Once complete, pour over the caramel filling in the tray ensuring it is even.
- 19
For a thicker topping, use 1.5 blocks of cooking chocolate and 70g of copha.
- 20
I sometimes include caramel chocolate as well. I'm not sure if it makes a difference lol
- 21
Put into the fridge for a further hour or so to set. It may set quicker.
- 22
You can decorate the topping however you like. You could drizzle over a different colour chocolate once the topping is set for a visual affect.
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