This four-layered slice has all the same flavours as the biscuit, Inspired by the Caramel Crown.
- Ingredients
250g ripple shock biscuits
90g butter, melted
- Vanilla Cake
1/2 cup self-raising flour
1/3 cup caster sugar
1/3 cup Malted Milk powder
1/4 cup milk
1 egg, lightly beaten
1 teaspoon Queen Master Blend Pure Vanilla extract
50g butter, melted
- Caramel filling
395g can NESTLÉ sweetened condensed milk
2 tablespoons brown sugar
2 tablespoons golden syrup
50g butter, chopped
- Topping
200g dark chocolate, chopped
50g butter, chopped
the method
Step 1
Preheat the oven to 180C/160C-fan forced. Grease a 16cm x 26cm (base) slice pan. Basis of line and the sides with 2 layers of paper cooking, the extension of 2cm paper above all edges.Step 2 cookies in a processor of food until finely chopped. Add the butter. Process up to homogeneity. Press the mixture into the mold prepared. Refrigerate for the preparation of cake.
Step 3
Make the vanilla. Mix the flour, sugar and milk powder in a bowl. Add milk, egg, vanilla and butter. Mix well to combine. Pour the mixture on the crust in the mold, extend to level. Bake for 20 to 25 minutes or until the top is firm to the touch just. Leave to cool completely.Step 4
fill the caramel. Place the concentrated milk, sugar, the syrup of gold and the butter in a saucepan over medium-high heat. Cook, stirring for 5 minutes or until the mixture is smooth. Stirring until the mixture begins to simmer. Work quickly, pour on the Cake Caramel, the layer extend to level. Cook in the oven for 10 minutes or until the caramel bubbles around the edges and pan is the light of golden color. Cool for 20 minutes.Step 5
Make the trim. Place chocolate and butter in a bowl ranging in the microwave oven. Microwave on high intensity (100%), stirring all 30 seconds, for 1 to 2 minutes or until melted and smooth. Pour on the hot caramel, extend to level. Refit during 20 minutes. Refrigerate for 4 hours or up to cold. Using a knife, cut in squares. Serve.