Salted Caramel Chocolate Slice
one hundred and twenty five grams butter, chopped coarsely
one hundred and fifty five grams dark eating chocolate, chopped coarsely
two thirds of a cup caster sugar
three quarters of a cup plain flour
one quarter of a cup self raising flour
Salted Caramel Filling
three hundred and ninety five grams canned sweetened condensed milk
thirty grams butter
one quarter of a cup golden syrup or treacle
two teaspoons coarse cooking salt
one hundred and eighty five grams dark eating chocolate, chopped coarsely
fifty grams butter
one// Preheat oven to one hundred and eighty degrees. Grease and line a thirty centimetre rectangle tin with baking paper, extending paper over sides of tin.
two// Stir butter and chocolate in medium saucepan over low heat until smooth. Cool.
three// Beat egg and sugar in a small bowl with electric mixer until thick and creamy. Stir in chocolate mixture and sifted flours. Spread mixture into pan and bake for ten minutes. Remove from oven.
four// Meanwhile make caramel filling by combining ingredients in a saucepan over medium heat until mixture thickens and becomes caramel in colour.
five// Pour caramel filling over base and smooth with a spatula. Bake for eight minutes then cool for ten minutes before refrigerating until cold.
six// Make chocolate glaze by melting the chocolate and butter in a saucepan over low heat until smooth. Spread over caramel and refrigerate for two hours at least before cutting.
Makes approx twenty four depending on slice size.