Make chocolate caramel slice

Create magical melting moments with this luscious chocolate caramel slice.

Step 1

Preheat the oven to 160 degrees Celsius.

Step 2

Brush a 20 centimetre square cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing the sides to overhang.

>Step 3

Use an electric beater to beat 125 grams of softened butter and a third cup of caster sugar until pale and creamy.

Step 4

Add 1 and a quarter cups of plain flour and beat until just combined.

Step 5

Use the back of a metal spoon to gently press the mixture evenly into the prepared pan and smooth the surface.

Step 6

Bake in the preheated oven for 15 minutes or until the base is lightly golden.

Step 7

Remove from the oven and set aside for 15 minutes to cool.

Step 8

Place 395 gram can of sweetened condensed milk, 2 tablespoons of golden syrup and 40 grams of butter in a small non-stick saucepan and place over medium heat. Cook, stirring constantly with a wooden spoon, for 5 to 6 minutes or until the mixture thickens and is a caramel colour.

Step 9

Remove from the heat and pour hot caramel over the biscuit base and smooth the surface. Set aside for 30 minutes to cool completely.

Step 10

Place 150 grams of chopped dark chocolate and 20 grams of butter in a heatproof bowl over a saucepan of simmering water. Make sure the bowl doesn’t touch the water.

Step 11

Stir with a dry metal spoon for 2 minutes or until the chocolate melts and is smooth. When melting chocolate over the stove, be careful not to let any water get into the mix as this will make the chocolate seize.

Step 12

Pour the melted chocolate evenly over the caramel filling and smooth the surface with a knife. Place in the fridge for 10 minutes or until the chocolate sets.

Step 13

Use a sharp knife to cut into squares.