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Saturday, 19 November 2011

Chocolate Caramel Slice



Base:
1 cup self raising flour
1 cup brown sugar
1 cup dessicated coconut
125g melted butter

Combine all ingredients and mix well.  Press into a greased or paper lined 28 x 18cm lamington pan and bake in 180oC oven for 10 minutes.

Filling:
1 x 400g can condensed milk
1 tablespoon butter
2 tablespoons golden syrup

Combine ingredients in a small saucepan.  Stir over moderate heat until boiling.  Continue stirring for five minutes.  Spread gently over base.  Return to oven for a further 10 minutes.  Remove and allow to cool completely.

Topping:
150g Chocolate (the new Cadbury melts are awesome)
20g Copha vegetable shortening

Combine topping ingredients in the top of a double boiler, or microwave for 1 minute 10 secs.  Stir well until all melted together.  Spread over filling and pop in the fridge.

When set, cut into squares using a warm knife (keep knife warm by having a mug of hot water on hand and a tea-towel to dry it between each cut).  This will stop the choc topping from cracking or coming free from the slice and cut through it nicely.

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