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Chocolate caramel slice

A recipe from the Good Food collection.


Chocolate Caramel Slice
Chocolate Caramel Slice
200 g plain chocolate biscuits, crushed
100 g unsalted butter, melted
2 tablespoons desiccated coconut
125 g unsalted butter, extra
400 ml can sweetened condensed milk
⅓ cup (90 g) caster sugar
3 tablespoons maple syrup
250 g dark chocolate
2 teaspoons oil


1. Grease a 30 × 20 cm shallow baking tin and line with baking paper, leaving it hanging over the two long sides.

2. Combine the biscuit, melted butter and coconut in a bowl, then press evenly into the tin and smooth the surface.

3. Combine the butter, condensed milk, sugar and maple syrup in a small saucepan. Stir over low heat for 15 minutes, or until the sugar has dissolved and the mixture is smooth, thick and lightly coloured. Remove from the heat and cool slightly. Pour over the biscuit base and smooth the surface. Refrigerate for about 30 minutes, or until firm.

4. Chop the chocolate into small even-sized pieces and place in a heatproof bowl. Bring a saucepan of water to the boil and remove from the heat. Sit the bowl over the saucepan, making sure the bowl doesn't touch the water. Allow to stand, stirring occasionally, until the chocolate has melted. Add the oil and stir until smooth. Spread over the caramel and leave until partially set before marking into 24 triangles. Refrigerate until firm. Cut into triangles before serving. Store up to 2 days in an airtight container.

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