Chocolate-Caramel Slice

Serves: 6

Imelda VonRueden

1 January 1970

Based on User reviews:

52

Spice

47

Sweetness

52

Sourness

43

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

1 cup

All-Purpose Flour

2 tsps

Cornstarch

1 tsp

Salt

6 tbsps

Unsalted Butter (3/4 stick, diced)

1 large

Egg Yolk

1

Sweetened Condensed Milk (14-ounce can)

2 tbsps

Golden Syrup

1 tsp

Vanilla Extract

170 g

Chocolate (bittersweet or semisweet, chopped)

3 tbsps

Whipping Cream

1

Sea Salt (flaked such as maldon)

Directions:

1

For crust: Preheat oven to 350°F

2

Butter 11x7x2-inch metal baking pan

3

Blend first 4 ingredients in processor

4

Add butter

5

Using on/off turns, blend until coarse meal forms

6

Add 1 tablespoon ice water and egg yolk

7

Blend until moist clumps form

8

Press dough onto bottom of pan; pierce all over with fork

9

Bake until golden, piercing if crust bubbles, about 20 minutes

10

Cool completely

11

Preheat oven to 350°F

12

Butter 11x7x2-inch metal baking pan

13

Blend first 4 ingredients in processor

14

Add butter

15

Using on/off turns, blend until coarse meal forms

16

Add 1 tablespoon ice water and egg yolk

17

Blend until moist clumps form

18

Press dough onto bottom of pan; pierce all over with fork

19

Bake until golden, piercing if crust bubbles, about 20 minutes

20

Cool completely

21

For toppings: Whisk first 5 ingredients in medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil

22

Attach candy thermometer to side of pan

23

Boil gently until caramel is thick and temperature registers 225°F, whisking constantly, about 6 minutes

24

Pour caramel evenly over crust; cool 15 minutes to set

25

Whisk first 5 ingredients in medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil

26

Attach candy thermometer to side of pan

27

Boil gently until caramel is thick and temperature registers 225°F, whisking constantly, about 6 minutes

28

Pour caramel evenly over crust; cool 15 minutes to set

29

Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally

30

Spread chocolate over warm caramel; sprinkle with sea salt

31

Refrigerate until chocolate is set, at least 1 hour

32

DO AHEAD Can be made 3 days ahead

33

Cover and keep refrigerated

34

Cut dessert lengthwise into 4 strips

35

Cut each strip crosswise into 5 or 6 slices

36

Transfer to platter and serve

37

Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally

38

Spread chocolate over warm caramel; sprinkle with sea salt

39

Refrigerate until chocolate is set, at least 1 hour

40

DO AHEAD Can be made 3 days ahead

41

Cover and keep refrigerated

42

Cut dessert lengthwise into 4 strips

43

Cut each strip crosswise into 5 or 6 slices

44

Transfer to platter and serve