Chocolate Caramel Slice
Directions
Preheat oven to 180C. Grease and line a 20cm x 30cm rectangular or slice tin.
FOR THE BASE: Combine rice flour, arrowroot, baking powder, sugar and coconut in a medium bowl. Stir in butter. Press mixture evenly and firmly into tin. Bake for 10-15 minutes or until golden brown. Allow to cool.
FOR THE CARAMEL: Combine butter, condensed milk and golden syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for 10-15 minutes or until golden brown. Allow to cool.
FOR THE CHOCOLATE TOPPING: Stir chocolate and oil in a medium heatproof bowl over a saucepan of simmering water until smooth. Spread chocolate mixture over caramel.
Refrigerate for at least 30 minutes or until set. Slice with a hot knife.
- If you love caramel, double all the caramel ingredients and continue with the method. This will give you a thicker and richer caramel flavour.
- For a salted caramel chocolate slice: Add 2 tsps McKenzie’s Australian Natural Sea Salt (Fine Grind) to the caramel at step 3.
- BASE INGREDIENTS:
- 3/4 cup McKenzie's Rice Flour
- 1 tbs McKenzie's Arrowroot
- 2 tsps McKenzie's Baking Powder
- 3/4 cup brown sugar
- 1 cup McKenzie's Fine Desiccated Coconut
- 125g unsalted butter, melted
- CARAMEL INGREDIENTS:
- 30g unsalted butter
- 395g canned sweetened condensed milk
- 2 tbs golden syrup
- CHOCOLATE TOPPING INGREDIENTS:
- 200g dark chocolate, chopped coarsely
- 2 tsps vegetable oil
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