Friday, 23 September 2016

chocolate caramel slice ( Chelsea )


Ingredients
    Base
    1 cup plain flour
    1/2 cup desiccated coconut
    1/2 cup Chelsea Soft Brown Sugar
    125g melted butter

    Filling
    60g butter, extra
    1/4 cup Chelsea Golden Syrup (Tin)
    1 X 400g can sweetened condensed milk
    70g macadamia nuts, roughly chopped

    Chocolate Topping
    270g dark cooking chocolate finely chopped
    3 tsp vegetable oil
Method
    Preheat oven to 180°C bake (160°C fan forced).  Grease and line a 28 x 18cm slice tin.  Combine flour, coconut, sugar and butter in a bowl, then press mixture into the tin to form the base.  Bake for 12 -15 minutes or until golden brown, then set aside.

    Heat butter and syrup in a saucepan until butter has melted then simmer over low heat for 3 minutes until golden/tan and thickened. Add condensed milk and stir over a medium heat for 7 - 10 minutes until caramel is golden brown.  Spread over the base and gently press in nuts (optional). Refrigerate for 1 hour to set.

    Melt chocolate and oil in a heatproof bowl set over a saucepan of simmering water and stir until smooth. Spread over the caramel and refrigerate to set before slicing.

    Tip: Score the top before it sets hard to make cutting into squares easier.

    Recipe doubles easily for large gatherings.
- See more at: http://www.chelsea.co.nz/browse-recipes/chocolate-caramel-slice/#sthash.tWwm2CjZ.dpuf

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