Do you like dark chocolate? Do you like caramel? I like both and decided to adapt Donna Hay's classic chocolate caramel slices with a sprinkling of Himalayas pink rock salt to give the already rich and luxurious treat a contrasting depth of flavour.
Adapted from Donna Hay's Classic Chocolate Caramel Slices
Makes 20 (5 x 5cm) pieces
180g unbleached organic all purpose flour, sifted
40g almond meal
125g unsalted butter, melted and cooled
80g brown sugar
125g unsalted butter
2 x 395g cans sweetened condensed milk
115g golden syrup
Dark chocolate topping
200g dark chocolate (70% Callebaut)
1 Tbsp vegetable oil
1 tsp Himalayas pink rock salt (coarse sea salt will work too)
Steps to cookie slices
- Preheat oven to 180 degrees C (350 degrees F. Mix flour, almond meal, butter and sugar to form a uniform dough. Then press the dough into the base of a 25cm x 25cm baking tray using the back of a spoon. Make sure that the dough is press firmly against the sides of tray. This is to prevent the caramel filling from seeping into the cookie base in the next stage. Bake for 15 minutes or until golden.
- Make the caramel filling by placing butter, condensed milk and golden syrup into a medium saucepan over medium heat. Stir the mixture constantly and cook for 6 - 8 minutes until mixture has thickened slightly. Be very careful of the HOT bubbling thick milk mixture.
- Pour and spread the caramel evenly over the cooked cookie base and bake for 15 minutes until golden. Cool Slightly and refrigerate until cold.
- Make the chocolate topping by placing chocolate and oil into a heatproof bowl over a saucepan of simmering water and stir until chocolate is melted and smooth. Pour the chocolate over the caramel mixture and spread evenly. Sprinkle the rock salt evenly over the chocolate topping. Refrigerate for 30 minutes or until firm. Using a warm knife, cut into slices to serve.
Share the recipe with others through