Gingerbread choc-caramel slice recipe

Gingerbread choc-caramel slice recipe

By
ads

With a Christmas gingerbread biscuit base, this easy caramel slice recipe will be a hit with young and old.

The ingredient of Gingerbread choc-caramel slice recipe

  1. 1 quantity gingerbread dough (see note)
  2. 200g dark cooking chocolate, finely chopped
  3. 2 teaspoons vegetable oil
  4. 50g white cooking chocolate, finely chopped
  5. 395g can sweetened condensed milk
  6. 45g (1/4 cup, lightly packed) brown sugar
  7. 60g butter

The instruction how to make Gingerbread choc-caramel slice recipe

  1. Preheat the oven to 180C/160C fan forced. Grease a square 20cm cake pan and line with baking paper, allowing it to overhang the sides.
  2. Divide the gingerbread dough in half. Tear one portion of the dough into chunks and place in the base of the pan. Use the back of a spoon to press the dough evenly into the base. Prick the base all over with a fork. Bake for 15 minutes or until golden. Set aside.
  3. Line a baking tray with baking paper. Use a lightly floured rolling pin to roll out the remaining portion of dough on baking paper until 4mm thick.
  4. Use a 3cm star cutter to cut out 16 biscuits from the dough. Place on the lined tray. Place in the fridge for 15 minutes to chill. Bake for 8-10 minutes or until golden. Set aside to cool on the tray. Reduce the oven temperature to 160C/140C fan forced.
  5. For the caramel, place the condensed milk, sugar and butter in a small saucepan over low heat. Cook, stirring, until the sugar dissolves. Increase the heat to medium and cook, stirring constantly, for 8-10 minutes or until the mixture thickens and starts to bubble. Pour over the biscuit base and smooth the surface.
  6. Bake for 10-15 minutes or until set (there will be small bubbles on the surface). Set aside to cool completely. Place in the fridge for 3 hours or until chilled.
  7. Place the dark chocolate and oil in a microwave-safe bowl. Microwave on Medium, stirring every minute, until the chocolate melts. Spread the melted chocolate over the caramel. Place stars on the top. Place in the fridge for 1 hour to set.
  8. Melt white chocolate in a microwave-safe bowl on Medium, stirring every minute, until smooth. Drizzle over slice and place in the fridge for 2 hours. Cut into squares to serve.

Nutritions of Gingerbread choc-caramel slice recipe

fatContent:
saturatedFatContent:
carbohydrateContent:
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

ads2

You may also like