Chocolate Caramel Slice
This Chocolate Caramel slice is just layers of decadence, built from whole food, nutritious counterparts … and of course, a little Ghee.
— The Golden Ghee Co. Kitchen
INGREDIENTS
For the base
250g plain flour
75g muscovado sugar
175g Golden ghee
1/4 tsp salt
1 top vanilla essence
For the caramel
100g Golden ghee
100g muscovado
sugar397g can condensed milk
For the Chocolate
225g milk or dark chocolate1 tbsp coconut oil
METHOD
Heat the oven to 180C.
Lightly grease a 20-22cm square or rectangular baking tray
To make the base, mix the flour, sugar and ghee in a bowl and mix until it forms a dough, then press into the base of the prepared tin.
Prick the shortbread with a fork and bake for 20 minutes or until firm to the touch and very lightly browned.
Leave to cool in the tray.
To make the caramel, place the ghee, sugar and the condensed milk in a pan, heat gently and stir continuously until the sugar has dissolved.
Bring to the boil, then lower the heat back to low and stir continuously, for about 5-10 minutes or until the mixture has thickened slightly.
Pour over the base and leave to cool.
For the topping, melt the chocolate together with the coconut oil in the microwave or with a double boiler.
Pour over the cold caramel and refrigerate until set.
Cut into squares with a hot knife and enjoy!
Store in the fridge in an airtight container.
