Choc Caramel Slice

I think everyone needs to have a Choc Caramel Slice every now & then. It's been so cold lately that a piece of this will go very nicely with my hot chocolate. The caramel recipe takes me back to my childhood. My mother used to make it & then water it down for a topping on ice-cream. I used to make it to eat it as soon as it was cool. 

Ingredients

Base

150 g Bakers' Magic Gluten free flour

100 g Buckwheat flakes

15 g Cocoa

100 g Brown sugar

200 g Melted Butter

75 g Hot water

 Buckwheat flakes (Big Oz brand) are available from Sunnybrook Health & Healing. They have an online store & ship products worldwide.

 

Caramel

1 tin Sweetened condensed milk

75 g Golden syrup

125 g Brown sugar

150 g Butter 

 

Chocolate Topping

25 g Oil (I use Rice Bran Oil)

200 g Dark chocolate - good quality

Method

Base

Turn the oven on to 160 C.

Line a 28 cm x 18 cm slice tray with baking paper.  

Combine together in a mixing bowl the Bakers' Magic Gluten free flour, cocoa, brown sugar and buckwheat flakes.

In another container melt the butter & add in the water.

Pour the wet ingredients onto the dry ingredients & stir until fully combined. It will appear oily.

Let the dough stand for ~30 mins in a cool spot stirring occasionally.

Transfer dough to the slice tray, press the dough to cover the base of the tray.

Bake for ~30 mins. The actual time will depend on your oven. If your oven has a hotspot turn the tray halfway through baking. 

Allow to cool before putting on the caramel.

Caramel

Put the ingredients for the caramel in a heavy based saucepan. 

Heat gently to dissolve the sugar & melt the butter. Don't let the mixture boil before the sugar has dissolved. To test whether the sugar has dissolved I usually taste a bit of the caramel ;) but be careful.

When the sugar has dissolved increase the heat.

Boil the caramel for ~6 mins. Stir the caramel continuously while it is boiling (it can catch on the bottom of the pan & burn very easily).

Take off the heat & allow the bubbles to subside before pouring over the slice base. You do need to pour it as soon as the bubbles have subsided otherwise the caramel will start to set. When it has been poured give the slice tray a bit of a shake to level the caramel.

Allow the caramel to cool before coating it with chocolate.  

Chocolate Topping

Gently melt 2/3 rds of the chocolate with the oil. 

Add in the remaining chocolate & stir until all the chocolate is melted. Gently heat the mix again if the second lot of chocolate isn't melting. 

Pour over the top of the caramel layer.

Let the chocolate set before cutting the slice into small pieces.

Store in an airtight container. Depending where you live the slice may need to be refrigerated.

Enjoy - and share if you want to.