Chocolate Caramel Slice

By PicNic

I tried to do a bit of a make-over of a classic recipe by making a few simple changes to make the slice a bit more waist-line friendly, and let me tell ya, the changes worked a treat. There is no way that anyone would ever guess that this is lightened up.

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Ingredients

Base:
1 Cup plain flour
1/2 Cup shredded or dessicated coconut
1/4 Cup soft brown sugar
1/4 Cup Stevia
100 g Butter, melted
1 tsp vanilla bean paste (or 2 tsp vanilla essence)
Filling:
50 g butter
1/4 Cup golden syrup
1 x 400 g tin of light condensed milk
Topping:
250 g Quality dark chocolate
2 tsp neutral oil (I used canola)

Details

Servings 16
Level of difficulty Average
Cooking time 15mins
Cost Average budget

Preparation

Step 1

Preheat oven to 180°C. Combine the base ingredients in a mixing bowl and press into the bottom of a baking paper lined slice pan. Bake for 15 minutes, or until golden brown.

Step 2

Make the caramel filling by melting the 50 g butter with the golden syrup in a saucepan over a low heat. Simmer for a couple of minutes until thick. Add the condensed milk and stir for about 10 minutes, until golden in color. Spread over the base and refrigerate for about 1 hour, until set.

Step 3

Melt the chocolate with the oil over a double boiler. Stir until smooth and spread evenly over the caramel and return to the fridge until set.

Before the chocolate layer is fully set, score the chocolate so that it is easier to cut when it is hard and doesn't make a mess.

The oil melted into the chocolate helps the chocolate to have a smoother, more spreadable consistency.