A crunchy biscuit base topped with a thick and chewy caramel layer and finished with a touch of dark chocolate: these Chocolate Caramel Slices - aka Millionaire's Shortbread - are the ultimate afternoon tea snack your kids (and you) will adore!
2cansSweetened Condensed Milk(using 395gr / 14 oz cans)
50gr (1/4cup)Brown Sugar
75gr (1/3 cup)Unsalted Butter
Sea Salt, to tasteoptional
Dark Chocolate Layer
150gr (5,5 oz)Dark Cooking Chocolate
15ml (1 tbsp)Coconut Oil
30ml (2 tbsp)Full Cream Milk
Preheat the oven on 180'C / 350'F. Line a Square 20x20cm / 8x8 inch pan with baking paper.
Melt the butter in the microwave and set aside to cool down.
In a bowl, mix the Plain Flour, Desiccated Coconut and Brown Sugar. Pour in the melted Butter and stir until combined.
Put the biscuit base in the pan lined with baking paper and press to firmly pack the crust. You can use the bottom of a cup or a spatula to press the crust.
Bake for 12 to 15 minutes then set aside to cool down.
Pour the Sweetened Condensed Milk in a small saucepan with the Brown Sugar and Butter cut in small cubes. Leave on low heat until the butter has melted, then increase to a medium heat for about 3 to 5 minutes. Occasionally stir or whisk. When the caramel starts to get a golden colour and thickens, remove from the heat.
Carefully pour the hot caramel sauce over the pre-baked base and place back in the oven for 12 to 15 minutes. The caramel should be a little bit jiggly but mainly firm.
Remove from the oven and leave to cool for 15 to 20 minutes, then transfer into the fridge for another 30 minutes or until cold and set.
Finely chop the Dark Cooking Chocolate and place in a heat-proof bowl. Add the Milk and melt (see note 1). When fully melted, add the Coconut Oil and stir until combined.
Pour the chocolate over the set Caramel Layer and place back in the fridge to finish setting for another 30 minutes.
Optional: sprinkle some Desiccated Coconut or Sea Salt over the Chocolate Layer.
To finish the slices
Remove the preparation from the baking pan and carefully place it on a chopping board. Dip a large knife in hot water and slice the cake into 9 larges pieces (or smaller ones if preferred). Keep in the fridge for up to 3 days.
You can melt the chocolate on a " bain marie" or in the microwave. - "Bain Marie": place the heat-proof bowl with the chocolate over a pot with a small quantity of simmering water. Stir until melted. - In the microwave: melt in 30 seconds increments to make sure the chocolate does not burn, stirring well between each time.