I haven’t made a slice for ages (who needs slice when there are cupcakes?!), but I thought I’d do something different for once. Biscuit crumb base, caramel filling, then a layer of both white and dark chocolate ganache.
The only cooking required for these is to make the caramel and the ganache, both of which are very easy.
I went for ganache rather than just chocolate on top, as I hate the way the caramel squeezes out the middle when you try to bite or cut through the hard chocolate (yes, I know you can turn it upside down to cut… still doesn’t solve the biting problem – caramel is the main part of this, so it sucks when it all gets pushed out the sides).
Ingredients – base:
- 250g any kind of sweet biscuits (I used Nice)
- 125g butter, melted
Method:
- Crush/process biscuits until you have fine crumbs
- Combine the crumbs and butter
- Press into the bottom of a tin (approx 7-9″ square or 7-9″ x 10-12″ rectangular) lined with baking paper
- Refrigerate whilst preparing the filling and topping
Ingredients – filling:
- 1 x 395g tin condensed milk
- 2 tbsp golden syrup
- 30g butter
Method:
- Combine all ingredients in a saucepan and cook until boiling, stirring constantly
- Reduce heat and simmer for 6 minutes, stirring constantly
- Remove from heat and stir for a few minutes to help it cool down
- Pour over biscuit base and spread evenly
- Return to fridge
Ingredients – topping:
- 140ml cream (must not contain any gelatin or other thickeners)
- 140g dark chocolate
- 210g white chocolate
Method:
- Chop up white chocolate and put in a heatproof bowl
- Bring 70ml cream just to the boil
- Pour hot cream over chocolate and stir until chocolate has melted (I needed to zap mine in the microwave for 20 seconds as well)
- Pour ganache over caramel layer and spread evenly
- Chop up dark chocolate and put in a heatproof bowl
- Bring the remaining 70ml cream just to the boil
- Pour hot cream over chocolate and stir until chocolate has melted (the dark stuff was much runnier than the white)
- Pour over white chocolate ganache layer and spread evenly
Variations:
- Use one layer of ganache (it’s pretty rich!)
- Marble the ganache, if you use more than one type/flavour
- Use chocolate flavoured (not chocolate covered) biscuits for the base
- Add a couple of tablespoons of coconut to the base mixture
- Use a double batch of caramel if that is your favourite part, and a thin layer of ganache
- Add chocolate chips to the caramel or base layer
I used a 9″ x 12″ pan so my caramel was pretty thin compared to the ganache. Next time I might make it in a square pan, and only do the dark layer of ganache.
Went down very well in my house. Will definitely make these again.
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