Recipe of Any-night-of-the-week Dark Chocolate Caramel Slices

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We hope you got insight from reading it, now let's go back to dark chocolate caramel slices recipe. To make dark chocolate caramel slices you only need 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Dark Chocolate Caramel Slices:

1. You need 1 cup of plain flour.
2. You need 1/2 cup of desiccated coconut.
3. Take 1/2 cup of brown sugar.
4. Get 125 g of unsalted butter, melted.
5. Prepare of Caramel Filling.
6. Use 1 can of condensed milk (397gm).
7. Prepare 50 g of unsalted butter.
8. Get of Dark Chocolate Layer.
9. Take 200 g of dark chocolate, melted.
10. Prepare 50 g of unsalted butter.
11. Use of dusting of cocoa powder.

Instructions to make Dark Chocolate Caramel Slices:

1. Preheat oven 180°C. Line a lightly greased 20cm x 28cm tin with non-stick baking paper..
2. Place the flour, coconut, butter, and sugar in a bowl and mix to combine. I find the best way is to mix with a wooden spoon, then using your palm of your hand press down into the base of the tin. Bake the base in the oven for 15- 20 mins or until golden. My oven is fan forced so the base took 15 mins to become a beautiful golden colour..
3. While the base is baking, get the caramel filling ready. Empty the can of condensed milk into a medium-sized non-stick pot and place on medium heat. Add the butter and whisk the mixture for 5- 10 mins till it starts to thicken and change in colour. It goes from a pale creamy colour to a beautiful light caramel colour. (you need to keep whisking as the mixture does have a tendency to stick the bottom of the pot if you don't).
4. Once the base is out of the oven, pour the caramel on top and pop back in the oven for 15-20 mins or until the caramel layer is golden. Once it is out if the oven let it cool at room temperature for at least an hour. You can speed up the process by putting it in the fridge..
5. To make the chocolate layer, place the chocolate and butter in a heatproof bowl over a saucepan of simmering water, and stir until melted and smooth. Pour the chocolate over the caramel mixture and spread evenly. Refrigerate for 30 minutes, or until firm (or leave out at room temperature overnight). Using a warm knife, cut into slices or squares. Just before serving dust the slices with a bit of cocoa powder. Enjoy!.

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