This is an amazing treat slice which I have made a lot as an apres ski munch down in Wanaka. Recipe by Ripe
Ingredients
- 300g super wine biscuits, ground into crumbs
- 1/2 cup plain flour
- 1/2 cup cocoa
- 3/4 cup desiccated coconut
- 300g unsalted butter, melted
- 395g tin unsweetened condensed milk
- 1/2 cup soft brown sugar
- 100g unsalted butter
- 3 tbsp golden syrup
- 200g dark chocolate, melted
- 1 tbsp vegetable oil
Method
- Preheat oven to 180ºC and move the oven rack to the top position. Grease a 20 x 30cm slice tin and line with baking paper.
- In a large bowl, combine the biscuit crumbs, flour, cocoa, coconut and melted butter until well incorporated.
- Empty this into the slice tin and press with the back of a metal spoon to flatten. Cover and refrigerate.
- In a saucepan over a low to medium heat, combine the condensed milk, brown sugar, butter and golden syrup. Stir constantly with a wooden spoon (mixture catches easily), mix until thickened.
- Pour over the chilled base then bake on the top rack for approximately 20 minutes or until the caramel has bubbled and browned. Chill completely before icing.
- To prepare the icing, melt the chocolate and oil together. Pour carefully over the chilled caramel, smoothing out with a spatula.
- Refrigerate until chocolate has set, then slice.
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