We need it, its Sunday after all.
Sadly tomorrow is WORK, WORK and WORK!!
Argh….So lets have some Milk chocolate caramel slice…
A slight variation on the double caramel slice..
WHAT WILL YOU NEED?
1 cup of pure flour
1 cup of desiccated coconut
1 tsp baking powder
Pinch of Salt
1/2 cup of castor sugar
100 g butter melted
2 tsp vanilla essence
FOR THE CARAMEL:
1 & 1/2 tine of condensed milk
60g golden syrup.
FOR CHOC ICING:
1 cup of milk chocolate choc chips or buttons.
Preheat oven to 180celsius.
Add all dry ingredients together in a bowl.
Place butter in a saucepan and melt, allow to cool slightly.
Put vanilla essence into cooled butter and add to dry ingredients.
Mix well and then place in well-greased tin, pressing mix down into the tin.
Bake for 12 minutes or until slightly goldy in the oven.
Remove from oven and allow to cool.
This caramel is more than the normal slice..
We are being GREEDY, GREEDY, GREEDY!!
Place butter and golden syrup in saucepan and melt.
Add in condensed milk and bring to a very slow simmer.
Usually about 8-12 minutes.
As soon as the mix thickens, remove from heat and pour on biscuit base.
Return to oven and bake a further 10 minutes.
Don’t allow caramel to get brown.
Remove from oven and cool.
Place small bowl on top on small sauce pan with boiling water in it.
Place choc in bowl and stir until melted.
DO NOT ALLOW WATER TO TOUCH THIS OR IT WILL SEIZE THE CHOCOLATE!!
Pour onto warm caramel slice and spread over.
When semi set, slice and return to fridge to fully cool.
Don’t forget to enjoy, enjoy, enjoy!!