Search This Blog

Loading...

Wednesday, November 13, 2013

Chocolate Caramel Slice (Bars)

This little delight is something I grew up eating, but not necessarily making myself. It's simple, but delicious. I made this during an unusually long nap time (TheFutureFoodCritic is on a nap strike these days), and could barely wait to taste it. Honestly, I could have just eaten the whole bowl of caramel on its own!

I found the recipe here on an Australian website www.taste.com.au and converted it for the Americans that might read this. I consider myself bi-lingual because I understand both ways to measure ;)

I prefer to measure ingredients (when I actually bother to bake) by weight anyway, so I found it easy to follow using just the Australian version.

INGREDIENTS:
  • Melted butter, to grease
  • 125g butter (a stick and a bit – 8.3 Tablespoons), at room temperature
  • 80g (1/3 cup) caster sugar (superfine sugar)
  • 190g (1 1/4 cups) plain flour
  • 1 x 395g(14oz) can sweetened condensed milk
  • 2 tbs golden syrup (can sub brown sugar)
  • 60g (roughly 2oz) butter, extra
  • 150g (roughly 5oz) dark chocolate, roughly chopped

DIRECTIONS:
  1. Preheat oven to 160°C (325°F). Brush a square 20cm (8inch) (base measurement) cake pan with the melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing the paper to overhang the sides.
  2. Use an electric beater to beat the butter and sugar in a medium bowl until pale and creamy. Add the flour and beat until just combined. Use your hands to bring the mixture together to form a ball. Turn onto a lightly floured surface and knead until smooth. Use the back of a metal spoon to gently press the mixture evenly into the prepared pan and smooth the surface.
  3. Bake in preheated oven for 15 minutes or until lightly browned. Remove from the oven and set aside for 15 minutes to cool.
  4. Place the sweetened condensed milk, golden syrup and 40g (two thirds) of the extra butter in a small non-stick saucepan over medium heat. Cook, stirring constantly, for 5-8 minutes or until the mixture thickens and is a caramel colour. Be careful to not let it burn!! Remove from heat.
  5. Pour the hot caramel over the base and smooth the surface. Set aside for 30 minutes to cool.
  6. Place the chocolate and remaining butter (1 third – 20g) in a small, clean, dry heatproof bowl. Place the bowl over a small saucepan of barely simmering water over low heat (make sure the bowl doesn't touch the water). Use a dry metal spoon to stir gently for 2 minutes or until chocolate melts and is smooth.
  7. Pour the chocolate mixture evenly over the caramel filling and smooth the surface with a knife. Place in the fridge for 20 minutes or until chocolate sets. If you can wait that long.
  8. Cut the chocolate caramel slice into 16 pieces to serve.





1 comment:

  1. This is a phenomenal use of chocolate and caramel.

    ReplyDelete

I get so excited whenever anyone comments. Share your thoughts!