choc top caramel slice
“I made this slice for the first time a few years ago for my partner’s birthday, and ever since then he requests it every year! This slice is amazing and super-delicious.” grumblebuns
makes 15 | prep 35 mins (+ chilling & cooling) | cooking 30 mins
175g plain chocolate biscuits
70g unsalted butter, melted, cooled
150g dark chocolate melts, melted
400g milk chocolate, finely chopped
60ml ( 1 /4 cup) vegetable oil
white chocolate fudge
500g white chocolate melts
80g unsalted butter, chopped
395g can sweetened condensed milk
1 tsp vanilla extract
150g (1 cup) roasted peanuts, coarsely chopped
caramel
315g (1 1 /2 cups) caster sugar
185ml ( 3 /4 cup) water
1 tbs liquid glucose
250ml (1 cup) double cream
125g unsalted butter, chopped
1 Line base and sides of a 20 x 30cm (base measurement) slice pan with baking paper. Process biscuits in a food processor until finely crushed. Add butter and process until well combined. Transfer to prepared pan. Use a straight-sided glass to spread and press mixture firmly over base. Place in fridge for 30 minutes to chill.
2 Spread melted dark chocolate over the biscuit base. Place in fridge to chill.
3 To make the fudge, place the white chocolate in a heatproof bowl. Melt the butter in a small saucepan over low heat. Add the condensed milk and cook, stirring constantly, for 2-3 minutes or until mixture is hot (be careful not to burn the mixture as it can easily catch on the base of the pan). Pour mixture over the white chocolate. Add vanilla and stir gently until chocolate is melted and smooth. Stir in peanuts. Pour over the dark chocolate layer. Place in fridge for 2-3 hours or until firm.
4 To make the caramel, stir the sugar, water and glucose in a saucepan over low heat for 5 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring,
