Caramel Slice

When you have a house full of kids for the night, what do you do? Fill them up with love (translation: sweetness in the form of chocolate) of course! And what better way than to make a delicious, rich caramel slice.

Ingredients:

125g ginger nut biscuits, crushed
125g shortbread biscuits, roughly crushed
70g unsalted butter, melted
3 x 395g cans sweetened condensed milk (I used skim)
50g unsalted butter
50g golden syrup
200g dark chocolate, melted
50g milk chocolate, melted (to decorate)
50g white chocolate, melted (to decorate)

Preheat oven to 160^oC. Line a 27 x 18cm slice pan with baking paper. Put the biscuits and melted butter into a medium bowl and stir well until combined. Press firmly into the base of the slice pan and freeze for 20 minutes until set.

Heat condensed milk, butter and golden syrup in a medium saucepan on medium heat. Continuously stir for 15 minutes or until the mixture turns a light brown colour. Remove from the heat when the mixture becomes lightly caramel as can easily scorch. Pour mixture over the biscuit base and bake for 45 minutes or until a deep brown colour and set. Refrigerate for 1.5 hours or until firm to touch.

Once set, spread the melted dark chocolate evenly over the caramel layer. Refrigerate for 10 minutes, then drizzle the top with melted milk and white chocolate in a decorative pattern.


*tip: to melt small amounts of chocolate break up into small pieces and place into a coffee cup, heat in the microwave in short bursts on medium, stirring in between bursts. 

Refrigerate for 10 minutes, then slice with a warm knife and enjoy!

This recipe was taken from a Better Homes & Garden magazine.