Deliciously sweet double-choc caramel slice

Is there anything better than a deliciously sweet caramel slice for afternoon tea? Yes, in fact, there is – a double-choc version!

Requiring no extra effort but a few additional ingredients, this easy chocolate version of the classic treat adds a twist without straying too far from the original. Serve it up with some fresh cream.

Ingredients

• 250g choc ripple biscuits, broken
• 100g butter, melted
• 395g can condensed milk
• 30g butter
• 2 tablespoons golden syrup
• 200g dark chocolate, melted
• 1 tablespoon vegetable oil

Method

1. Preheat oven to 160C or 140C fan. Grease a 28cm x 18cm slice tin and line with non-stick baking paper, overhanging the two long sides. Place broken biscuits into a food processor and process until roughly crushed. Add butter and process until evenly moistened. Starting from the shorter end of the tin, use the back of a spoon to gently press down on the biscuit crumbs to distribute and form a smooth, even base and refrigerate until needed.
2. Combine condensed milk, butter and golden syrup in a small saucepan and cook over medium-low heat, stirring constantly, for 8 mins, or until lightly golden.
3. While still warm, spread caramel mixture over the chilled biscuit base, smoothing gently, so no crumbs are dragged through (don’t worry too much about it being smooth – it will smooth out once cooked). Bake for 10 mins.
4. Cool completely, then pour over melted dark chocolate combined with vegetable oil. Chill until set, then divide and slice in half widthways and divide this portion into 3 lengths, then cut each into 4 squares. Repeat for the other half.