chocolate caramel crumble slice
- 1½ cups (225g) plain flour, sifted
- ½ cup (50g) Dutch cocoa, sifted
- ½ cup (40g) desiccated coconut
- ¾ cup (165g) caster sugar
- 200g unsalted butter, melted
- 2 x 395g cans sweetened condensed milk
- ½ cup (160g) golden syrup
- 125g unsalted butter, chopped
- Preheat oven to 180°C. Place the flour, cocoa, coconut, sugar and butter in a bowl and mix until the mixture resembles breadcrumbs. Reserve a third of the chocolate mixture and refrigerate until needed.
- Using the back of a spoon, press the remaining chocolate mixture in a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper. Cook for 20–25 minutes or until cooked and firm.
- While the base is cooking, place the condensed milk, golden syrup and butter in a small saucepan over medium heat. Cook, stirring, for 6–8 minutes or until the butter is melted and mixture has thickened slightly.
- Pour the caramel filling over the biscuit base and smooth the top. Sprinkle over the reserved chocolate mixture and cook for 25 minutes.
- Allow to cool slightly before placing in the refrigerator to cool completely. Cut into squares to serve. Makes 20 squares.
+ These desserts will keep for up to three days in an airtight container.
+ We like to use dulce de leche when using thick caramel in desserts, which is made from cooked condensed milk. Find it at specialty grocery stores.
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