Chocolate Caramel Slice (NEW)
Preparation time - 40 minutes plus refrigeration time
Makes 20 slices
BASE
1 cup plain flour
½ cup desiccated coconut
½ cup Chelsea Soft Brown Sugar
125g melted butter
~
FILLING
60g butter, extra
¼ cup Chelsea Golden Syrup Tin
1 X 400 g can sweetened condensed milk
70g macadamia nuts, chopped
1 tablespoon extra Chelsea Golden Syrup Tin
~``
CHOCOLATE TOPPING
270g Cadbury Belgian style cooking chocolate (dark),
finely chopped
3 teaspoons vegetable oil
~````
Preheat oven to 180º C conventional or 160ºC fan baked.
Combine the flour, coconut, Chelsea Soft Brown Sugar
and butter. Press into baking paper lined 26 x 16cm slice pan.
Bake for 12 -15 minutes or until golden brown, put aside.
Heat extra butter and Chelsea Golden Syrup in a saucepan
until butter has melted and simmer over low heat for 3 minutes.
Add condensed milk and stir over a medium heat for a further
7 - 10 minutes or until caramel becomes golden brown in colour.
Pour over the prepared base. Sprinkle with macadamia nuts
and drizzle with extra Chelsea Golden Syrup.
Melt the chocolate and oil over simmering water and stir
until smooth.
Spread over the caramel and refrigerate to set before slicing. |
Free Forum Hosting
Important Announcement
First 