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How to make Double choc chip caramel slice

Yield = 24
Prep time: 0:20
Cook time: 0:35
Total time: 0:55

Ingredients

  • 150g butter, softened
  • 2/3 cup caster sugar
  • 1 egg
  • Pinch salt
  • 2 teaspoons vanilla extract
  • 1 1/4 cups plain flour
  • 3/4 teaspoon baking powder
  • 1/2 cup milk chocolate chips
  • 395g can sweetened condensed milk
  • 1/4 cup golden syrup
  • 1 1/4 cups white chocolate chips
  • 200g block dark chocolate, chopped
  • 1 tablespoon vegetable oil

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.
  • Step 2 Using an electric mixer, beat 120g butter and sugar until pale and creamy. Add egg. Beat until well combined. Add salt and vanilla. Beat until combined.
  • Step 3 Sift over flour and baking powder. Stir to combine. Stir in milk chocolate chips. Press mixture over base of prepared pan. Bake for 18 to 20 minutes or until golden.
  • Step 4 Meanwhile, combine condensed milk, syrup, remaining butter and 1/4 cup white chocolate chips in a small saucepan over medium heat. Cook, stirring, for 8 minutes or until thickened and light golden. Pour over base. Bake a further 10 to 12 minutes or until firm. Allow to cool for 30 minutes.
  • Step 5 Place dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds, for 1 minute or until melted and smooth. Stir in vegetable oil. Spoon chocolate mixture over caramel in pan. Spread to cover evenly. Top with remaining white chocolate chips. Refrigerate for 3 hours or until set. Cut into pieces. Serve.