Recipe of Quick Dark Chocolate Caramel Slices

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We hope you got benefit from reading it, now let's go back to dark chocolate caramel slices recipe. To make dark chocolate caramel slices you only need 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Dark Chocolate Caramel Slices:

1. You need 1 cup of plain flour.
2. Use 1/2 cup of desiccated coconut.
3. Provide 1/2 cup of brown sugar.
4. You need 125 g of unsalted butter, melted.
5. Provide of Caramel Filling.
6. Prepare 1 can of condensed milk (397gm).
7. You need 50 g of unsalted butter.
8. Get of Dark Chocolate Layer.
9. Prepare 200 g of dark chocolate, melted.
10. Take 50 g of unsalted butter.
11. Use of dusting of cocoa powder.

Steps to make Dark Chocolate Caramel Slices:

1. Preheat oven 180°C. Line a lightly greased 20cm x 28cm tin with non-stick baking paper..
2. Place the flour, coconut, butter, and sugar in a bowl and mix to combine. I find the best way is to mix with a wooden spoon, then using your palm of your hand press down into the base of the tin. Bake the base in the oven for 15- 20 mins or until golden. My oven is fan forced so the base took 15 mins to become a beautiful golden colour..
3. While the base is baking, get the caramel filling ready. Empty the can of condensed milk into a medium-sized non-stick pot and place on medium heat. Add the butter and whisk the mixture for 5- 10 mins till it starts to thicken and change in colour. It goes from a pale creamy colour to a beautiful light caramel colour. (you need to keep whisking as the mixture does have a tendency to stick the bottom of the pot if you don't).
4. Once the base is out of the oven, pour the caramel on top and pop back in the oven for 15-20 mins or until the caramel layer is golden. Once it is out if the oven let it cool at room temperature for at least an hour. You can speed up the process by putting it in the fridge..
5. To make the chocolate layer, place the chocolate and butter in a heatproof bowl over a saucepan of simmering water, and stir until melted and smooth. Pour the chocolate over the caramel mixture and spread evenly. Refrigerate for 30 minutes, or until firm (or leave out at room temperature overnight). Using a warm knife, cut into slices or squares. Just before serving dust the slices with a bit of cocoa powder. Enjoy!.

The oil in the chocolate topping allows the chocolate to be cut without cracking - especially when cold. Most mild tasting oils will work but I've only tried with vegetable and coconut oil. Sprinkle the chopped ginger over the caramel base if using. Pour the dark chocolate over the caramel, spreading it out to the edges. While the first layer of chocolate is setting, make the caramel by adding the almond butter, maple syrup, coconut oil, vanilla extract, and sea salt to a small sauce pan over medium-low heat.

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