Recipes

Chocolate Caramel Slice

Ingredients

Weight/
Volume
Ingredients
PASTRY BASE
750 g Laucke Wallaby Flour 4¾ cups
1000 g Shortpaste Margarine or Butter 4⅛ cups
500 g Caster Sugar 2⅓ cups
250 g Egg or Iced Water 1 cup
750 g Laucke Wallaby Flour 4¾ cups
CARAMEL TOPPING
242 g Sweetened condensed Milk ¾ cup
15 g Butter 1 tbsp
35 g Golden Syrup 2½ tbsp
16 g Smooth Peanut Butter Paste 3 tsp

Method

  1. Preheat oven to 190°C.

  2. Combine butter, sugar and first Wallaby flour in a mixing bowl until it resembles fine breadcrumbs.

  3. Add egg or water and cream lightly for 1 minute.

  4. Add second Wallaby flour and mix until just combined.

  5. Do not overmix. 

  6. Roll out to 4 mm thickness and place onto a prepared baking tray, dock the pastry.

  7. Bake at 190°C for 15 minutes or until baked.

  8. Caramel Topping

  9. Place butter, condensed milk and golden syrup into a saucepan.

  10. Stir over low heat until sugar dissolves.

  11. Stir constantly until mixture begins to thicken and bubble on the base of the pan. 

  12. Continue to stir for a further 3 minutes.

  13. Finally add the peanut butter.

  14. Spread over the pre-baked pastry base, and leave to set then drizzle with chocolate.

  15. Cut into fingers 6 cm x 3 cm when set.

  • Laucke Specialities
  • Bake for 15 minutes
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