Chocolate Caramel Slice
- 4 sugar cookies, crushed into crumbs
- 2 ounces melted butter
- 2 tablespoons coconut milk
- 10 ounces sweetened condensed milk
- 4 ounces unmelted butter
- 13 cup granulated sugar
- 12 cup corn syrup
- 8 ounces chocolate, melts
- 1 tablespoon vegetable oil
- Grease a shallow 12x 8 inch cake pan.
- Line the base and sides with foil and grease the foil.
- Mix together the cookies, melted butter and coconut milk.
- Press the mixture evenly into the tin and smooth the surface.
- Combine the condensed milk, extra butter, sugar and syrup in a small pan.
- Stir over low heat for 15 minutes or until sugar has dissolved and the caramel is smooth thick and lightly browned.
- Remove from heat and leave to cool slightly.
- Pour caramel over cookie base and smooth the surface.
- Put the chocolate melts and oil in a heatproof bowl.
- Half fill saucepan with water and bring to a boil.
- Remove from the heat and place bowl of chocolate over the pan, making sure the base of the bowl is not sitting in the water.
- Stir occasionally until the chocolate has melted and the mixture is smooth.
- Spread the chocolate mixture over the caramel.
- Allow to partially set before marking into 24 triangles.
- Refrigerate until firm.
sugar cookies, butter, coconut milk, condensed milk, butter, sugar, corn syrup, chocolate, vegetable oil
Taken from www.food.com/recipe/chocolate-caramel-slice-238130 (may not work)