Salted Caramel Chocolate Slice
This is a truly indulgent slice which is best enjoyed in small amounts. It is really lovely though and will cure cravings for unhealthy chocolate bars.
Ingredients:
Shortbread
225g plain gluten free flour
70g golden caster sugar
200g salted butter, chilled and cubed
Caramel
175g salted butter
160g golden caster sugar
100g golden syrup
395g condensed milk
1 teaspoon vanilla essence
Topping
300g dark chocolate
Preheat the oven to 180C/fan 160C and grease and line a 10 inch loose bottomed tin with greaseproof paper.
In a large mixing bowl add the flour, sugar and butter. Using the tip of your fingers, rub the butter with the flour and sugar until you have a breadcrumb consistency. Knead the mixture until it comes together and you have a dough.
Press the dough into the base of the prepared tin and smooth evenly. Prick the base with a fork and pop into the fridge for 15 minutes.
Pop into the oven for 20 minutes or until golden brown. Take out and leave to one side to cool.
In the meantime prepare the caramel by putting the butter, sugar, golden syrup and condensed milk into a small saucepan. Heat over a medium heat, stirring to combine and allow to come to a gentle boil before simmering for at least 10 minutes stirring until the mixture turns a caramel colour.
Take off the heat and add the vanilla essence. Pour the caramel over the cooled shortbread and leave to cool at room temperature for at least 1 hour.
Melt the chocolate by breaking into pieces in a glass bowl and either popping in the microwave for 90 seconds or over a simmering pan of hot water making sure the bottom of the bowl does not touch the water.
Pour the chocolate over the caramel. It should pour easily over the set caramel so no need to spread it. Pop in the fridge for at least 2 hours to allow it to set completely.
It is best enjoyed in small slices since it is so indulgent and will keep for at least a week in an airtight container.
