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Weekend Cookbook: Salted Caramel Chocolate Slice

I think I first found my love of sweet and salty together when some American friends gave me chocolate covered pretzels. I was hooked at first bite and was having them sent over to me for a while.

This slice brings back those memories for me. It is a delicious combination of salty sweet caramel and chocolate. The almonds also give it a delicious texture.

I have adapted this recipe from one I have been using in the Kate Bracks Cookbook “The Sweet Life”. It is one of five recipes I am cooking for a Dessert Night I am hosting tonight. I will roll those out for you in the coming weeks.

 Salted Caramel Chocolate Slice


½ cup SR flour
½ cup almond meal
½ cup brown sugar
60g butter, melted

2 cans of condensed milk
60g butter
1/3 cup golden syrup
1 ½ teaspoons of sea salt flakes
50g slivered almonds

125g dark chocolate, chopped
30g butter
½ sea salt flakes
1 tablespoon of flaked almonds

1.     Preheat oven to 175 degrees. Grease and line a slice tin with baking paper (or use the Tupperware one and you won’t need paper.
2.     To make the base place all the dry ingredients in a small food processer and blitz to combine. Add the melted butter and blitz until all combined. Press into the tin with the back of a spoon (get some little people to help). Bake for 15 mins and then set aside to cool.

3.     Combine the condensed milk, butter and golden syrup in a saucepan and stir over a low heat until the butter has melted. Increase the heat so that you see bubble every now and then. Make sure you stir constantly for about 7-8 minutes. You should see the mixture thicken. Add the salt and then almonds and pour over the cooled base and pop it back in the oven for 10 mins.

4.     After the filling has cooled a little make the topping by putting the chocolate and butter into a bowl and melting in 30 second bursts in the microwave until it is all melted and combined. Pour over the filling and sprinkle with almonds and salt.
5.     Once it is cooled keep in the fridge until set and cut into small squares.

What have you been cooking this week?

 Weekend Cookbook Guidelines
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