Base:
- 220g plain flour
- 165g chopped butter
- 80g caster sugar
Caramel filling:
- 1 tin condensed milk
- 120g butter
- 2 tbs golden syrup
Topping:
- 200g dark chocolate
- 100g milk chocolatee
Pre heat oven to 190C and line the base of a slice pan with baking paper (no grease). Put the base ingredients into a food processor and pulse until it resembles breadcrumbs, press firmly into the bottom of the pan and bake for about 15 minutes. Cool.
Put the caramel filling ingredients into a pan and melt, bring to a low simmer for a few minutes. Be careful as you don't want it to burn - it can catch easily on the bottom of the pan. Pour over the base. Cool and refrigerate for an hour or two.
Melt chocolates together. I just break it up and put it in a bowl in the microwave on low heat for 5 minutes. Check it every minute and stir so it doesn't burn. Pour over the caramel and spread with a spatula. At this point I sprinkled over some pink Murray River sea salt.
Cool and refrigerate for 30 mins, then cut with a hot knife. The salt really brings out the flavour of both the caramel and the chocolate. I think salt is something our grandmothers secretly knew added to the flavour of sweet food, hence the use of salted butter and adding a pinch of salt to most old fashioned baking recipes.
5 comments:
Bloody Hell!!!!!! Every one stop reading this blog and go make this slice.... SOOOOOOOOOOOO GOOD! The salt makes all the difference. I'm in love all over again. Best ever honey.
ok so those Australia Post bags? you know...the plastic ones? Im pretty sure half a dozen of these would travel well in one of those bags....
T xx
Thanks both Mr and Miss T! It's just so damn easy to make, and I assure you the salt DOES make all the difference. I must admit I stole that idea from Lindt with their sea salt dark chocolate. Very, very decadent.
That looks amazing :))
this could be on masterchef. looks great.
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