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Prep 15 mins
Cooking 30 mins
Serves 24
This is our decadent version of caramel slice but with a chocolate base. Utterly divine! Cut into generous squares or into small squares for an after-dinner treat.
Preheat oven to 180°C or 160°C fan- forced. Lightly spray a 26cm x16cm slice tin with oil and line with baking paper.
For the base, place butter into mixing bowl and melt 30 sec/90°C/ speed 2 or until melted.
Add flour, cocoa and brown sugar and mix 30 sec/ speed 4.
Scrape down sides of bowl and mix 10 sec/ speed 4. Press mixture into base of prepared tin and bake for 15 minutes or until lightly browned and cooked.
For the filling: Place condensed milk, golden syrup and butter into mixing bowl. Cook 8 min/70°C/speed 3.
Pour over cooked base and cook in oven for 12 minutes. Place in fridge for 3-4 hours or overnight.
For the topping, break chocolate into pieces and place in microwave proof bowl.
Melt in the microwave on medium power for 3 minutes, stirring every minute, being careful not to burn. Stir through oil and pour mixture over cooled caramel.
Return to fridge for 30 minutes or until the chocolate sets. Cut into squares using a hot knife.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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