This slice brings back those memories for me. It is a delicious combination of salty sweet caramel and chocolate. The almonds also give it a delicious texture.
I have adapted this recipe from one I have been using in the Kate Bracks Cookbook “The Sweet Life”. It is one of five recipes I am cooking for a Dessert Night I am hosting tonight. I will roll those out for you in the coming weeks.
Salted Caramel Chocolate Slice
Base:
½ cup SR flour
½ cup almond meal
½ cup brown sugar
60g butter, melted
Filling:
2 cans of condensed milk
60g butter
1/3 cup golden syrup
1 ½ teaspoons of sea salt flakes
50g slivered almonds
Topping:
125g dark chocolate, chopped
30g butter
½ sea salt flakes
1 tablespoon of flaked almonds
1. Preheat
oven to 175 degrees. Grease and line a slice tin with baking paper (or use the Tupperware
one and you won’t need paper.
2. To
make the base place all the dry ingredients in a small food processer and blitz
to combine. Add the melted butter and blitz until all combined. Press into the
tin with the back of a spoon (get some little people to help). Bake for 15 mins
and then set aside to cool.
3. Combine
the condensed milk, butter and golden syrup in a saucepan and stir over a low
heat until the butter has melted. Increase the heat so that you see bubble
every now and then. Make sure you stir constantly for about 7-8 minutes. You
should see the mixture thicken. Add the salt and then almonds and pour over the
cooled base and pop it back in the oven for 10 mins.
4. After
the filling has cooled a little make the topping by putting the chocolate and
butter into a bowl and melting in 30 second bursts in the microwave until it is all melted and
combined. Pour over the filling and sprinkle with almonds and salt.
5. Once
it is cooled keep in the fridge until set and cut into small squares.
What have you been cooking this week?
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