Friday, July 08, 2011

Chocolate Caramel Slice

Reading this recipe it sounded good, simple and hopefully more successful than the last attempt at caramel topping for biscuits. Certainly quick and easy the whole thing went like a dream, poured over the melted chocolate and put it into the fridge to set. Next morning when I came to cut it into lovely squares it was a nightmare, both the caramel and the chocolate had set hard and even with my very sharp knife and lots of welly I basically ended up hacking at it just to mke smaller bits. It was really messy and all the cuts were crooked and no two pieces were the same size. Decided it would never be made again.

Boxed up most of it for the man to take to work and left a couple of pieces in the fridge for me. Later that day when I came in I was hungry so, perusing the contents of the fridge, decided I'd try the slice. One mouthful and I was smitten - this is a seriously 12 out of 10 fabulous thing to eat. Crisp texture of coconut in the base, lovely lightly buttery caramel and the bitter tang of dark chocolate. Wow.

Man came home and said those biscuits today have to go straight to the top of the A list. He's right. Now I have to work out how to cut them up neatly without resorting to a hacksaw! All suggestions much appreciated.

Chocolate Caramel Slice

makes about 20 depending how you cut it

Biscuit base
80g dessicated coconut

220g brown sugar

125g butter, melted

75g plain flour
75g self raising flour

Caramel filling

1 tin (400g) condensed milk

2 tbsp golden syrup

30g butter

Chocolate topping

200g dark chocolate
2 tsp vegetable oil

Preheat the oven to180C/Gas 3. Grease a 20x30cm pan then line it with baking parchment, extending the paper 2 cm over the long sides.

Combiner sifted flours, coconut, sugar and butter, then press the resulting crumbly mix evenly over the base of the pan. Bake for about 15 minutes till lightly browned.

While base is baking, make the caramel filling. Place all ingredients in a small saucepan and stir constantly over low heat for about 15 minutes till it is thickened and light gold. Spread onto the cooked base and return the pan to the oven. Bake 10-12 minutes till a deep golden brown. Cool.

Melt chocolate and oil in a bowl over a pan of simmering water. Spread it over the caramel layer. Put it in the fridge to set before cutting into squares.

Maybe I need to bring it back to room temperature before slicing?