Receta White Chocolate Caramel Slice

by Swapna

Hope all are ready for

Easter celebrations.... Wishing all my readers a Blessed and

Happy Easter!

Today I am

sharing an absolutely

decadent little indulgence of White chocolate caramel slices....Got this recipe

from Australian Women’s weekly.....I had posted Banoffee Slice recipe from the same book

earlier.....This too was really delicious and some of my guests who tried it really loved it..... The only problem for me was cutting the

slices into neat pieces after setting as

my white chocolate had become very

hard.... I suggest using really good quality white chocolate for this....Do let

me know if you try this recipe....

White Chocolate Caramel

Slice

(Recipe from The Australian

Women’s Weekly)

Prep + cooking time ~45

minutes

• ½ cup (75gm) self-raising
• flour
• ⅓ cup (75gm) firmly packed
• light brown sugar
• ½ cup (40gm) desiccated
• coconut
• 90gm (3 ounces) butter,
• melted
• 395gm (12 ½ ounces) canned
• sweetened condensed milk
• ⅓ cup (115gm) golden syrup
• or treacle
• 30 gm (1 ounce) butter,
• chopped coarsely
• 250 gm (6 ½ ounces) white
• eating chocolate, chopped coarsely
• Preheat oven to 180°C /

350°F. Grease 20cm x30cm (8”x12”) rectangular pan; line base and long sides

with baking paper, extending paper 2” over sides.

Process oats until finely

chopped. Combine oats with sifted flour and cocoa in a medium bowl. Stir in

sugar, coconut and melted butter. Press mixture evenly over base of pan. Bake

10 minutes.

Combine condensed milk,

syrup and chopped butter in a small saucepan. Bring to the boil, stirring about

5 minutes or until thickened. Pour mixture over base. Bake 10 minutes. Cool.

Stir chocolate and oil in

a small heatproof bowl over small saucepan of simmering water until smooth;

spread over caramel. Refrigerate about 30 minutes or until set before cutting

slice using a hot knife.

Store in an airtight

container in fridge for up to 4 days.