Double Chocolate Caramel Slice Recipe
Double Chocolate Caramel Slice
This recipe for Double Chocolate Caramel Slice serves 12 people.
Time required: 38 minutes
(30 minutes to prepare, then cook for 8 minutes)
Ingredients you'll need:
- 2 tbsp golden syrup
- 250 g Arnotts chocolate ripple biscuits, broken
- 395 g condensed milk
- 200 g dark chocolate, melted
- 1 tbsp vegetable oil
- 100 g butter, melted
- 30 g butter
How to make Double Chocolate Caramel Slice:
- Preheat oven to 160°C or 140°C fan forced. Grease a 28cm x 18cm slice tin and line with non-stick baking paper, overhanging the two long sides. Place 250g broken Arnott\'s Chocolate Ripple biscuits into a food processor and process until roughly crushed. Add 100g melted butter and process until evenly moistened. Use the back of a spoon to press into the tin.
- Refrigerate until needed. Combine 395g can condensed milk, 30g butter and 2 tbsp golden syrup in a small saucepan and cook over medium-low heat, stirring constantly, for 8 minutes, or until lightly golden. Spread over biscuit base and bake for 10 minutes. Cool completely, then pour over 200g melted dark chocolate combines with 1 tbsp vegetable oil. Chill until set, then cut into squares to serve.
(Sourced from Coles Spring Magazine 2011)