Devilishly Soft Caramel Slice |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Use full cream condensed milk. Low-fat doesn't work. It's too thin. Leave the caramel in the oven for as long as it takes to go a lovely brown colour. Ingredients:
/2 packet ginger nut biscuits |
1/2 packet scotch finger biscuits |
2 tbsp butter, melted |
3 x 395g tins of sweetened condensed milk (or two if you only have a shallow tin) |
250g dark chocolate |
Directions:
1. Preheat the oven to 160C. Line a 24 x 30 baking tin with baking paper. Crush the biscuits in a food processor and stir in the butter. Firmly press the biscuit mixture into the tin and put in the fridge for 10 minutes to harden. Pour over the condensed milk and place in the oven until the caramel turns a lovely brown. Remove and set aside to cool completely.
2. Melt the chocolate and pour over the cooled slice. Refrigerate to set. Cut into squares to serve. Dip a large knife in hot water to make slicing easy.
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