Chocolate Caramel Slice

Makes : 8 large or 16 small pieces

A dark chewy chocolate base topped with rich caramel, dark chocolate and a sprinkling of cocoa nibs and sea salt.

Ingredients:

For the base:

• 1/2 cup (100 grams) sugar
• 1 cup (140 grams) all purpose flour
• 1/3 cup (35 grams) dutch processed cocoa powder
• 1/2 cup (45 grams) unsweetened desiccated coconut
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons (85 grams) unsalted butter
• 1 large egg

For the caramel:

• 3 + 1/2 tablespoons (50 grams) unsalted butter
• 3 tablespoons golden syrup or treacle
• 1 tin (395 grams) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

To finish:

• 3 1/2 ounces (100 grams) dark chocolate (50 to 60% cocoa solids)
• 1 teaspoon coconut oil
• 1 tablespoon cocoa nibs
• sea salt flakes (less than half a teaspoon)

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Bowls and spoons
• Medium saucepan
• 8 inch square pan lined with baking paper

Directions:

Heat the oven to 180C (350F). Line an 8 inch square pan with baking paper. Make sure it goes up the sides.

Mix all the dry ingredients for the base in a large bowl.

Melt the butter until just liquid but not hot. If it gets a bit hot leave it to cool for a bit. Whisk the egg into the butter with a fork. Add the liquid to the dry ingredients.

Mix together well. It will feel too dry but it’s ok. Using your hands to mix it will help.

Press the dough into the base of the tin. Press it down really well and smooth the top with the back of a spoon.

Bake for around 20 minutes until firm and dry on top. While the base is baking make the caramel. Put all the caramel ingredients in a heavy bottomed saucepan.

Pop it on a medium heat and stir while the butter melts and everything comes together. Bring it to a simmer, stirring regularly so it doesn’t catch.

Cook the caramel for 5 to 7 minutes until it has darkened slightly and is thick.

Get the base out of the oven and set it on a wire rack. If any uneven bubbles have popped up smooth them with the back of a spoon.

Pour all the caramel on top of the base. Spread it out as evenly as you can.

Put the pan back in the oven for 5 to 7 minutes until the top has become dark golden.

Cool the slice in the pan until completely cold. When the slice is cold, gently melt the chocolate and coconut oil together. Carefully spread over the top of the caramel. Take care not to pull up any bits of caramel.

Sprinkle the top with cocoa nibs and a little flaky sea salt. You don’t need much salt.

Leave to set before cutting into pieces.

Cook’s Notes:

• Riff on this as much as you like! If you like your caramel more salty, add more salt. Like peanuts in your caramel? Add a handful of roasted peanuts to the layer before spreading on the base. And so forth.
• Let your slice cool before spreading with chocolate or you might get a little fat or sugar mixed in and when the chocolate sets it may get a ‘bloom’ on the surface that isn’t super attractive.
• Don’t use too dark a chocolate or the flavour will overwhelm the caramel.

 – Keep this slice at room temperature in an airtight container for up to three days. If your house is particularly warm store in the fridge – 

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