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Caremel Truffle Slice
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Base:
140g Plain Flour
55g castor sugar
85g butter
Filling:
110g butter
110g brown sugar
2 Tbls. golden syrup
400ml tin Condensed Milk
1 tsp. vanilla essence
Top Part:
Crushed Marie Biscuits
3/4 tin of Condensed Milk
1 teaspoon Cocoa
1/2 cup of Coconut (grated)
Topping;
140g cooking chocolate
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Mix together castor sugar and flour for base. Melt butter and add to flour mixture.
Press into a 7/8 inch square tin and bake for 20 minutes in a moderate oven.
Place all ‘filling’ ingredients into a pot and cook on very low heat until the butter is melted. Turn right down to a simmer and simmer until it is caramel colour, this will take around 8 minutes.
Pour caramel over base and allow to cool.
Put the base and filling to the side and get all of the ‘top part’ ingredients ready.
Crush marie biscuits until they are quite fine. Put in a large mixing bowl.
Add the cocoa and coconut and mix. Then add the condensed milk and mix until the mixture becomes one.
Spoon the mixture into the tin and flatten it out.
Put in the fridge and get your topping chocolate out.
Melt the ‘topping’ chocolate in the microwave until it is smooth and fine.
Pour the melted chocolate on top of the slice and place back into the refrigerator to set.
To serve cut in to small squares and sprinkle with coconut.
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Preparation Time: 45 minutes |
Serves: |
| Recipe Origin: Australia |
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Submitted by: |
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Elise
Australia |
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| This recipe has been viewed 3740 times. |
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