Chocolate Caramel Slice

Chocolate caramel slice has always been a favourite of mine so yesterday when my boyfriend found out that he got accepted to ACAN it wasn't long before chocolate caramel slice sprang to mind after deciding that I would make him a treat since I was so proud of him being accepted into the course.

I tried to do a bit of a make-over of a classic recipe by making a few simple changes to make the slice a bit more waist-line friendly, and let me tell ya, the changes worked a treat. There is no way that anyone would ever guess that this is lightened up.

Chocolate Caramel Slice

Makes about 16-20 pieces

Base:

1 Cup plain flour
1/2 Cup shredded or dessicated coconut
1/4 Cup soft brown sugar
1/4 Cup Stevia
100 g Butter, melted
1 tsp vanilla bean paste (or 2 tsp vanilla essence)

Filling:

50 g butter
1/4 Cup golden syrup
1 x 400 g tin of light condensed milk

Topping:

250 g Quality dark chocolate
2 tsp neutral oil (I used canola)

1. Preheat oven to 180°C. Combine the base ingredients in a mixing bowl and press into the bottom of a baking paper lined slice pan. Bake for 15 minutes, or until golden brown.

2. Make the caramel filling by melting the 50 g butter with the golden syrup in a saucepan over a low heat. Simmer for a couple of minutes until thick. Add the condensed milk and stir for about 10 minutes, until golden in color. Spread over the base and refrigerate for about 1 hour, until set.

3. Melt the chocolate with the oil over a double boiler. Stir until smooth and spread evenly over the caramel and return to the fridge until set.

Tip: Before the chocolate layer is fully set, score the chocolate so that it is easier to cut when it is hard and doesn't make a mess.

The oil melted into the chocolate helps the chocolate to have a smoother, more spreadable consistency.