Chocolate caramel slice

Chocolate caramel slice

By
From
Baking
Makes
14
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
125g butter, softened
2 tablespoons caster sugar
225g plain flour, sifted

Caramel filling

Quantity Ingredient
80g butter
2 tablespoons caster sugar
2 tablespoons golden syrup
1 cup condensed milk

Chocolate topping

Quantity Ingredient
150g dark chocolate
20g butter

Method

  1. Preheat the oven to 180°C. Line a shallow 20 cm square cake tin with baking paper, letting it hang over two opposite sides to help with taking it out of the tin later.
  2. Using an electric mixer, cream the butter and sugar together in a small bowl until light and fluffy. Add the flour and stir until the mixture is well combined.
  3. Roll out to a square, press evenly into the prepared tin and prick well. Bake for 25–30 minutes. Cool in the tin.
  4. Place the filling ingredients in a saucepan and stir until dissolved. Bring slowly to the boil, then cook, stirring, for 5–7 minutes. Cool slightly, then spread over the biscuit mixture and leave to set and cool completely.
  5. To make the topping, melt the chocolate with the butter over a very low heat without letting the chocolate get at all hot. Spread over the caramel. Leave to set, then lift out using the baking paper and cut into squares or fingers.
Tags:
baking
bakery
margaret
fulton
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