A few days ago, I wanted to make Chocolate Caramel Slice. To make Chocolate Caramel Slice, you need to bake the base pastry, then pour the Caramel Filling over the base, and bake it again. It’s summer now and I didn’t want to use oven when it is hot. So, I decided to use biscuit base that we often use for Cheesecake, and I cooked Caramel filling in a saucepan pan. This ‘No-Bake Chocolate Caramel Slice’ is not bad at all.
Ingredients
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Base
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150 g Sweet Biscuits *I used Marie Biscuits
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*Note: You can replace a part with Desiccated Coconut
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80 g Butter
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*Note: Very dry low-fat biscuits might need more moisture. Add extra melted Butter if required
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Caramel Filling
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1 can (395 g) Condensed Milk
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2 tablespoons Brown Sugar *firmly packed, 1 tablespoon is 15ml
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60 g Butter *cut into small cubes
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1 pinch Salt
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*Note: You can increase the amount of Brown Sugar and Butter if you need more filling for a larger tin. e.g. 4 tablespoons Brown Sugar and 120g Butter
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Chocolate Topping
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180-200 g Dark Chocolate *chopped block OR buttons
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1 tablespoon Oil *I used Sunflower Oil, this is to soften Dark Chocolate
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