Caramel Slice
The Base
Ingredients:
175g unsalted butter
100g brown sugar
30g treacle
280g wholemeal flour
1g salt
3g bicarb
6g cinnamon
Method:
Start by greasing and lining your tin. I like to line it using 2 rectangular pieces of baking paper crossing over each other so you can easily lift the slice out of the tin later.
Use a stand mixer with a scraper paddle attachment to cream the butter, sugar and treacle. Combine the dry ingredients in a separate bowl. Once the butter is pale and soft (after about 4 minutes) add in your dry ingredients and mix on a low speed to combine, being careful not to over mix.
Dump the mix into your lined tin and flatten it out. I distributed it first with my hands, then using a square piece of baking paper and a flat object (I used a box of tea) smooth out the surface as best you can so it’s even all over. Refrigerate it for 30minutes.
Preheat your oven to 160C, use a fork to prick holes all over the base. Bake for about 15minutes
The Caramel
Ingredients:
790g (2 cans) condensed milk
80g treacle
100g Butter
3g salt
Method:
Use a microwave safe bowl and combine all the ingredients. Heat in 30 second bursts, stirring in between each time until all the butter is melted and the mix is smooth.
When your base is out of the oven pour the caramel on top, distributing it evenly over the base. Return it to the oven and bake for about 30 minutes. It should look golden and bubbly all over. Allow to cool at room temperature for about 2 hours.
The Chocolate Top
Ingredients:
100g milk chocolate
40g cocoa butter
Method:
Carefully remove your slice from the tin by lifting the paper and place it onto a flat chopping board.
Use a very dry microwave safe bowl and combine the chocolate and cocoa butter. Heat in 30 second bursts, stirring well between each time (with a very dry spatula). Be careful not to make it too hot for the best finish on your slice. Pour the chocolate onto the centre of the slice. Pick up the chopping board and gently tilt it in each direction to evenly distribute the chocolate. Allow to set at room temperature for about 1 hour.
Slice and Chill
Method:
Once the chocolate has set it’s time to slice. Use a Jug or a bucket and fill it with hot water. Place your chefs knife in the bucket to warm up the blade. Decide how many slices you’d like to get from your slab. I’ve done 12 (3x4). Wipe the blade dry and gently slice off all the ugly edges. Continue Dipping the knife back into the hot water between cuts, being careful not to crack the beautiful chocolate top. Like the hedgehog, I find these taste better the next day after sitting in the fridge overnight. They will keep for up to 2 weeks airtight in the fridge.