Sticky Caramel Chocolate Slice. This is ‘the one’ for caramel lovers, myself included, as it uses two tins of condensed milk instead of one. It’s good!
Makes 24 pieces
125 g butter
1¼ cups gluten free flour mix
½ cup cocoa, gluten free
½ tsp baking powder, gluten free
½ cup brown sugar
1 large egg, whisked
Caramel topping
¹ ⁄ 3 cup golden syrup
125 g butter
2 x 395 g tins sweetened condensed milk
½ tsp salt flakes
extra cocoa for dusting
Preheat the oven to 180°C.
Line a 30 x 22 cm sponge roll tin with baking paper.
Melt the butter and set aside to cool.
Sift the flour mix, cocoa and baking powder in to a mixing
bowl.
Mix in the brown sugar.
Pour in the butter then add the egg and beat well with a wooden spoon until the mixture forms a smooth paste.
Press evenly in to the prepared tin.
Bake for about 15 minutes until it feels firm to touch and cooked.
Set aside while you prepare the caramel topping.
Caramel topping
Place golden syrup and butter in a saucepan over low heat and stir until melted.
Add condensed milk. Increase the heat to medium and stir constantly while bringing to the boil. A silicon spatula is good for this. Use it to scrape the base of the pan while stirring to prevent the caramel sticking and burning.
Once boiling, turn heat down and continue to simmer for about 10 minutes until the mixture thickens. Stir constantly.
Mix in the salt flakes.
Pour over chocolate base and return to the oven for 8–10 minutes until the topping is bubbly and golden. Watch carefully as it will burn easily.
Remove from the oven and allow to cool before cutting in to slices.
Dust with sifted cocoa before serving.
