Caramel Slice
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Makes 16 pieces
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Prep 30 minutes + 4 hours to chill
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Cook 35 minutes
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Cost 80¢ a piece
Ingredient
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1 cup plain flour
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½ cup firmly packed brown sugar
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½ cup hazelnut meal (ground hazelnuts)
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250g butter, melted
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2 x 395g cans sweetened condensed milk
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¼ cup golden syrup
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150g dark cooking chocolate, melted
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3 teaspoons vegetable oil
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50g white eating chocolate, melted
Recipe
1. Preheat oven to
200°C/180°C fan-forced. Line a 30cm x 20cm (base measurement) slice pan with
baking paper, extending paper at long sides for handles. Combine flour, sugar,
hazelnut meal and half the butter. Press mixture over base of prepared pan.
Bake for 12 minutes or until golden.
2. Place remaining
butter, milk and syrup in a saucepan over moderate heat. Cook and stir for 10
minutes or until light golden. Pour over biscuit base. Bake for 10 minutes or
until firm. Stand for 10 minutes. Cover; chill for 1 hour or until set.
3. Combine dark
chocolate and oil. Pour chocolate mixture over caramel. Spoon white chocolate
into a plastic food storage bag. Snip off a small corner. Pipe rows of white
chocolate onto chocolate topping. Drag a skewer through chocolate, row by row
in opposite direction, to create a feathered effect. Chill for 3 hours or until
firm. Cut into pieces. Serve.
Caramel Slice
