Nothing beats the aroma of freshly home-baked goodies to give you the holiday feeling. Baking, yes. Baking has a Christmassy feel to it. Don’t you agree?
This iconic chocolate caramel slice is proof of that—nothing like these chunks of luscious chocolate, creamy, chewy caramel, and crusty shortbread. I’ve had my eyes on this Alison and Simon Holst recipe since I first purchased the “100 muffins and slices” book and looked through its pages of delicious photos.
The ingredients are all very easy to find, and you’re likely to have them in your cupboard. However, before I show you the recipe and the whole procedure, let me offer you tips.
First, if you don’t want the caramel to burn, continual mixing is required when cooking your caramel. If you stop mixing it, you will notice a few chewy brown particles appear—don’t panic, just keep mixing.
Second, to press the base into the pan, use may use plastic for your hand.
Third, to reduce the sweetness, you may put a little coarse sea salt on top of the chocolate icing before it starts to cool. Finally, ensure that the chocolate caramel has already cooled down before you slice it for clearer and cleaner lines.
You can easily modify this recipe in several ways. For example, rather than a cookie base, you can try a coconut base. Also, you can use Belgium dark chocolate or milk chocolate.
So, after so many things that I said, let’s now proceed into making this delicious Chocolate Caramel Slice. I know you’re excited!