Chocolate caramel slice

Recipe from: 7/1/1996 12:00:00 AM
Ingredients 14
Servings 8
Time

Ingredients

  • 375
    ml
    self-raising flour
  • 15
    ml
    cocoa
  • 80
    ml
    castor sugar
  • 80
    ml
    coconut
  • 185
    g
    butter, melted
  • TOPPING
  • 250
    ml
    castor sugar
  • 125
    g
    butter
  • 30
    ml
    golden syrup
  • 80
    ml
    liquid glucose
  • 80
    ml
    water
  • 380
    g
    caramel filling
  • 100
    g
    pecan nuts, finely chopped
  • 300
    g
    milk chocolate
 

Method

 
1. Grease a 25 x 30 cm swiss roll pan. Combine sifted flour and cocoa, sugar, coconut and butter, and mix well. Press evenly over the base of prepared pan. Bake in a preheated oven at 180 °C for 20 minutes. Cool for 5 minutes before adding the topping. 2. TOPPING: Combine sugar, butter, syrup, glucose, water and caramel filling in a heavy-based pan. Stir constantly over low heat without boiling until sugar is dissolved. Increase heat and boil steadily, stirring constantly, for about 15 minutes. Cool slightly before pouring over crust. Sprinkle evenly with chopped nuts and chill. 3. Melt chocolate over hot water. Cool slightly and spread over caramel. Refrigerate until set, then cut into squares.
 

Read more on: bake  |  dairy
 

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