Recipe

Salted caramel chocolate slice

The AWW Test Kitchen have triple tested this salted caramel chocolate slice recipe. Made for baking, NESTLÉ BAKERS’ CHOICE chocolate makes it easy for all home bakers to choose the right chocolate for their recipes producing beautiful, mouth-watering creations with quality ingredients you can trust

  • 40 mins cooking
  • Makes 40
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  • NESTLÉ BAKERS’ CHOICE Cooking Chocolate is Real Dark Cooking Chocolate perfect for chopping, melting and grating. NESTLÉ HIGHLANDER Sweetened Condensed Milk is made from real fresh milk and is available in Regular, Lite and Caramel.
  • The NESTLÉ BAKERS’ CHOICE range has sustainably sourced cocoa across the full range, see nestlecocoaplan.com to learn more. The range is available in leading supermarkets.
  • Head to the Bakers’ Corner website for more recipe inspiration or visit the Facebook page.
  • Purchase NESTLÉ BAKERS' CHOICE products at participating retailers.

Ingredients

  • 125 gram butter, chopped coarsely
  • 155 gram NESTLÉ BAKERS’ CHOICE Cooking Chocolate, chopped coarsely
  • 1 egg
  • 150 gram caster (superfine) sugar
  • 3/4 cup (110g) plain (all-purpose) flour
  • 1/4 cup (35g) self-raising flour
Salted caramel filling
  • 395 gram can NESTLÉ HIGHLANDER Sweetened Condensed Milk
  • 30 gram butter
  • 1/4 cup (90g) golden syrup or treacle
  • 2 teaspoon coarse cooking salt (kosher salt)
Chocolate glaze
  • 185 gram NESTLÉ BAKERS’ CHOICE Cooking Chocolate chopped coarsely
  • 50 gram butter

Method

  • 1
    Preheat oven to 180°C/350°F. Grease 20cm x 30cm approx. rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
  • 2
    Stir butter and NESTLÉ BAKERS’ CHOICE Cooking Chocolate in medium saucepan over low heat until smooth. Cool.
  • 3
    Beat egg and sugar in small bowl with electric mixer until thick and creamy. Stir in chocolate mixture and sifted flours. Spread mixture into pan; bake 10 minutes. Remove from oven.
  • 4
    Meanwhile, make salted caramel filling.
  • 5
    Pour filling over chocolate base; smooth surface with spatula. Bake 8 minutes. Cool slice 10 minutes; refrigerate until cold.
  • 6
    Make chocolate glaze; spread over caramel. Refrigerate about 2 hours or until set before cutting.
Salted caramel filling
  • 7
    Stir ingredients in small saucepan over medium heat about 12 minutes or until mixture thickens and becomes caramel in colour.
Chocolate glaze
  • 8
    Stir ingredients in small saucepan over low heat until smooth.

Notes

  • A 22 x 30cm (8-inch x 12-inch) pan was used for this recipe. - To achieve a smooth chocolate glaze, spread the glaze over the slice with a spatula, then tap the pan gently on the bench until the glaze becomes smooth. - Store slice in an airtight container in the fridge for up to 2 weeks.