White Chocolate Caramel Slice Recipes

WHITE CHOCOLATE CARAMEL

Steps:

• Preheat the oven to 250 degrees F. Scatter the chocolate into a 9- by 13-inch glass baking dish. Roast the chocolate, stirring and smoothing it out with a rubber spatula every 5 to 10 minutes, until it is the color of peanut butter, 30 to 35 minutes. Don't panic if it looks clumpy and crumbly at first; working the chocolate back and forth with a rubber spatula will help it become smooth and creamy. Store at room temperature in a resealable mason jar for up to 2 months.
• To reheat, warm the jar in a pot of simmering water.

WHITE CHOCOLATE CARAMEL SLICE

Steps:

• Preheat oven to moderate, 180°C Lightly grease an 18 x 28cm slice pan. Line base and sides with baking paper.
• In a large bowl, combine flour, sugar, coconut, oats and cocoa. Add butter, stirring until well combined. Press firmly into prepared pan. Bake for 10 minutes. Cool.
• FILLING.
• Place condensed milk, golden syrup and butter in a medium saucepan.
• Stir over low heat until mixture is combined.
• Pour mixture over base. Bake for a further 10 minutes. Allow to cool.
• TOPPING.
• In a small saucepan, combine chocolate and copha. Stir over low heat until melted.
• Spread over filling. Chill for 1 hour until firm. Using a hot knife, cut into squares. Store in an airtight container.