CHOCOLATE Caramel Slice is a favourite of the Westpac Rescue Helicopter Service and was recently taste tested by editorial staff at the Manning River Times.
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We thought it only fair to share the delicious recipe.
Chocolate Caramel Slice
Crush two 200 gram packets of chocolate coated cream biscuits in a food processor.
Add 100 grams of melted butter and process until combined. Press the mixture into a greased and lined 20cm x 30cm shallow baking pan and then chill in the fridge.
Then combine 300 grams of chopped jersery caramels with 1/3 cup of thickened cream in a small saucepan and stir over a low heat until smooth. Pour over the base and allow to set.
Melt 250 grams of dark chocolate with 10 grams of vegetable shortening. Stir until smooth and then spread over filling. Chill until set and then cut into squares to serve.