Chocolate Caramel Slice
Recipe: #21176
October 02, 2015
Categories: Desserts, Australian, Baby Shower, Birthday, Easter, Mothers Day, Chocolate, more
"I have made this recipe for years. A different take on the Caramel Slice. But well worth the effort . Use a good quality chocolate, not compound chocolate."
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (23.6 g)
- Calories 84.8
- Total Fat - 6.1 g
- Saturated Fat - 3.4 g
- Cholesterol - 5.3 mg
- Sodium - 27.8 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 0.9 g
- Sugars - 4.7 g
- Protein - 1.2 g
- Calcium - 18.9 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Line a 28cm x 18cm (11in x 7 in) slab tin with aluminium foil.
Step 2
Cover the base of the tin with 12 wafers, trimming wafers where necessary to fit the base perfectly; Remove the wafers from the tin and cut the remaining 12 wafers to correspond, place wafers aside for later.
Step 3
Combine chocolate and butter in top of a double saucepan (I use the microwave, but be careful it can siege quickly) melt chocolate mix over simmering water, spread the base of tin, with half the melted chocolate.
Step 4
Arrange the wafers, over chocolate; & refrigerate whilst preparing the filling.
Step 5
Combine the condensed milk, butter and golden syrup, stir constantly over medium heat until mixture begins to stick and bubble on base of pan, continue stirring another 3 minutes; & stir in peanut butter.
Step 6
Spread the caramel mix evenly over wafers, arrange rest of wafers on top, then spread the wafers with the remaining chocolate.
Step 7
Refrigerate 30 minutes or until chocolate is set before cutting.
Step 8
Cut into squares and then triangles, with a knife. (If having trouble heat the knife a little).
Tips
No special items needed.
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