Ingrédients pour Chocolate Caramel Slice
- 1 cup packed brown sugar
- Desiccated Coconut
- Self Raising Flour
- 1/2 cup (1 stick) unsalted butter, softened (plus 1/2 cup (1 stick) for caramel)
- 1/2 cup golden syrup
- Sweetened Condensed Milk
- Milk Chocolate
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Comment préparer Chocolate Caramel Slice
- Preheat oven to 180°C (350°F).
- Grease an 8x8 inch baking pan and line the bottom and sides with wax paper.
- In a medium bowl, combine 1 cup packed brown sugar, 1 cup desiccated coconut, and 1 cup all-purpose flour.
- Add 1/2 cup (1 stick) unsalted butter, softened, and mix until well combined.
- Firmly press the mixture into the prepared pan using the back of a spoon or spatula.
- Bake for 10-12 minutes, or until lightly golden brown and slightly risen.
- While the base bakes, prepare the caramel:
- In a medium saucepan over medium heat, combine 1/2 cup (1 stick) unsalted butter, 1/2 cup golden syrup, and 1 (14 ounce) can of sweetened condensed milk.
- Stir occasionally until the butter melts. Then, cook, stirring constantly, for 9-12 minutes, or until the caramel thickens and reaches a desired consistency.
- Remove from heat and carefully pour the caramel evenly over the baked base.
- Return the pan to the oven for an additional 10-12 minutes.
- Allow the slice to cool completely to room temperature.
- For the chocolate topping, melt 6 ounces of semi-sweet chocolate and 2 tablespoons of unsalted butter in a small saucepan over very low heat.
- Whisk until smooth and well combined.
- Spread the melted chocolate evenly over the caramel layer.
- Refrigerate for at least 30 minutes, or until the chocolate is completely set.
- Using a sharp knife dipped in hot water (to prevent sticking), cut the slice into 12 squares while still in the pan.
- Carefully lift the slice out of the pan using the wax paper and serve.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
147g
Fat
52g
Carbs
15g
