Marbled Caramel Chocolate Slice
From “500 Best Ever Chocolate Recipes”
Featured Pinch Tips Video
- 2 1/4 c
- all-purpose flour
- scant ½ cup caster (superfine) sugar – or, blitz regular sugar in food processor
- 3/4 c
- unsalted butter, softened
- 5 Tbsp
- unsalted butter, diced
- 1/2 c
- scant light brown sugar
- 12oz cans sweetened condensed milk
- 13 oz
- (1 package) semisweet chocolate
- 2 oz
- white chocolate
- 3 oz
- milk chocolate
FOR THE BASE:
FOR THE FILLING:
FOR THE TOPPING:
1Preheat oven to 350 degrees F. Lightly grease 13 x 9 pan and line with baking parchment. Put the flour and sugar in a bowl and rub the butter in until the mixture resembles breadcrumbs, then form into a soft dough.
Press the dough into the base of the tin. Prick all over with a fork and bake about 20 minutes, or until firm to the touch and very light brown. Set aside and leave to cool in tin.
Make the filling by putting the butter, sugar and condensed milk into a large saucepan, and heat until sugar is dissolved, stirring gently. Continue to simmer over medium heat, stirring constantly, for about 15-20 minutes until has thickened and turned a rich caramel colour. Remove from heat. If using candy thermometer, should reach “soft ball” stage. Remove from heat.
Pour the filling mixture over the pastry base, spreading evenly, then refrigerate until cold.
To make the topping, melt each chocolate separately in a microwave or bain marie. Spread semisweet chocolate over caramel, then add small spoonfuls of milk and white chocolate. Use a skewer or tip of a knife to form a marbled effect through the chocolate. Leave to set until cool at room temperature and then cut.
* Note, if using non-stick pan, parchment paper is optional.
* If short on time, 2 bags of caramel pieces melted with a splash of milk added can be used instead of condensed milk caramel, but results will not be as nice.