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.
- 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
- 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.
- 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.
- 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.
- 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.