Choc & Nut Caramel Slice
Indulge in the rich layers of this decadent caramel shortbread recipe. The crumbly shortbread base is topped with a luxurious caramel filling and finished off with a smooth layer of dark chocolate. Perfect for satisfying your sweet cravings.
— Constant Cookbook
Ingredients
- 175g plain flour
- 25g cornflour
- 50g golden caster sugar
- 85g blanched almonds , toasted then finely chopped
- 140g unsalted butter , cold and cut into cubes
- seeds from 1 vanilla pod
- 225g golden caster sugar
- 142ml single cream
- 50g butter , cubed
- 200g bar dark chocolate (70% cocoa solids)
- 85g butter
Instructions
- Heat oven to 160C/fan 140C/gas 3 and lightly butter a 20 x 23 cm shallow baking tin. Sift the flours together, then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for 5 mins, then bake for 35-40 mins. Cool.
- For the caramel, put the sugar and 100ml water in a heavy-based pan, heat gently until the sugar dissolves, then turn up the heat until it turns dark amber. Stir in the cream in four additions until smooth and shiny – take care as it will bubble up. Stir in the butter and ½ tsp salt. Pour over the shortbread and cool.
- For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm, at least 30 mins. Cut into quarters, then 16 pieces. Will keep in the fridge for up to 3 days.
Cook Time
50M
Prep Time
PT16M
Yield
Cuts into 16 pieces
Nutrition
- Calories: 358 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 22 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.15 milligram of sodium
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