Dark Chocolate Caramel Slice

Base:

1. Preheat oven to 170°C bake.
2. Cream butter and caster sugar together, then sift in the flour. Mix to combine until you have a fine ‘sand’ like consistency.
3. Press into a 20cm x 26cm baking tin lined with baking paper.
4. Bake for 8 minutes or until firm (it will look light blonde in colour). Leave to cool slightly.

Filling:

1. Mix the butter, condensed milk and golden syrup in a medium sized pot. Bring to the boil over medium heat, stirring constantly until combined. Lower the heat and cook for 10 minutes, stirring occasionally until the mixture is a deep golden colour. The caramel is ready when a drop of it forms a soft ball in a glass of cold water.
2. Remove from the heat and pour over the cooked base, smoothing out if necessary. Leave to cool before icing.

Icing: 

1. Add the Whittaker’s 50% Dark Block and oil to a large heatproof bowl. Melt in the microwave, stirring every 30 seconds until smooth.
2. Spread the melted chocolate over the cooled caramel and allow to set before cutting into pieces.

Notes: Adding the oil to the chocolate is optional. It makes the chocolate easier to slice.