Salted Caramel Slice
Salted caramel is a bit of a buzz flavour at the moment, but I’ve been addicted to it for years. Salt just does amazing things when added to sweets like caramel and chocolate. If you haven’t tried the combination before get onto it, in fact go and make this Salted Caramel Slice right now!
Salted Caramel Slice
– 1 cup plain flour
– 1/2 cup almond meal
– 1/2 cup caster sugar
– 2 tbsp good quality cocoa
– 125g unsalted butter, melted
– 1 can sweetened condensed milk
– 1/4 cup golden syrup
– 30g unsalted butter, melted
– 2 tsp sea salt flakes
– 200g dark cooking chocolate
– 2 tsp vegetable oil
Step 1 – Preheat oven to 180 degrees celcius and line a 20x20cm square baking tin with baking paper. Combine all the base ingredients in a bowl and mix to combine. Press the mixture into an even layer in the base of the tin. Bake for 20mins then leave to cool.
Step 2 – To make the filling place all ingredients in a saucepan and stir over a medium heat for 8-10 minutes until thickened slightly and golden in colour. Pour the mixture over the base and tap the tray to make an even layer. Bake for 12mins or until golden. Remove from the oven and pop it in the fridge to chill for 3-4 hours.
Step 3 – To make the topping, place the chocolate and oil in a heatproof bowl over a saucepan of lightly simmering water. Stir until melted. Pour the chocolate mixture over the caramel and quickly spread it out into the corners. Tap the tray lightly to distribute the chocolate in a nice even layer, then pop it in the fridge to set for 2-3hrs.
Step 4 – Take the slice out of the tin and cut into 16 squares. Top each square with a few sea salt flakes.
– To press the biscuit mixture into the tin, I find it easiest to use a flat bottomed glass to press it down quickly and make it nice and even.
– If you want to tone down on a little of the salt, just add 1 tsp to the caramel mix, it will still have a slightly salty flavour.
– To cut perfect squares without cracking the chocolate, run your knife under hot water before each cut. Gently press the warmed knife over the chocolate, and it will melt through the chocolate to prevent cracks. As you gently press you will feel when the knife clears the chocolate and then you can press down with full pressure to cut through the rest of the slice.