Makes approx 24 slices | 25 minutes plus chilling time
Ingredients
250g Arnott's Choc Ripple Biscuits
100g Butter, Melted
395g can Condensed Milk
30g Butter
2 tablespoon golden syrup
200g chocolate (100g dark / 100g milk)
1 tablespoon vegetable oil
1. Preheat your oven to 160°C or 140°C if you have a fan forced oven and line a tin with non-stick baking paper (a slice tin with a 28cm x 18cm dimension is ideal). Put all the biscuits into a food processor to create crumbs.
2. When all the biscuits are crumbed, add the 100g of melted butter and process again until evenly mixed.
4. Combine condense milk, 30g butter and golden syrup into a small saucepan. Cook over medium to low heat until lightly golden Be sure to stir regularly.
5. When golden and while it is still warm, pour the caramel mix over the chilled biscuit base. Smooth the caramel mix gently and bake in the oven for 10 minutes.
5. After baking let the base and caramel mix cool completely. Once cooled, combine chocolate and vegetable oil.
6. Pour the chocolate/oil mixture on top of the caramel mix and then chill until set.
7. To divide, slice in half width-ways and divide this portion into 3 lengths, then cut each into four squares. Repeat for the other half.
Notes and Variations
The caramel portion of my slice looks very runny in these photos because I don't think I caramalised it properly when cooking it over the stove. Then on top of that, I also don't think I let it chill for long enough in the fridge. So what I would probably suggest is that you take your time in step 4, as well as taking a little bit of extra time in chilling. The wait, though long, would be well worth it. As you can see, I couldn't wait. Having said that, it still was delicious.
** Original recipe from Coles Recipes **
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