Chocolate carmel slice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Ice cream wafers | |
| 185 | grams | (6 oz.) dark chocolate |
| 15 | grams | (1/2 oz.) butter |
| ¾ | cup | Canned sweetened condensed |
| Milk | ||
| 15 | grams | (1/2 oz.) butter |
| 1½ | tablespoon | Golden syrup |
| 3 | teaspoons | Peanut butter |
Directions
Line a 28 cm x 18 cm (11" x 7") lamington tin with aluminum foil.
Cover base of tin with 12 ice cream wafers. Trim wafers where necessary to fit base perfectly. Remove wafers from tin and cut remaining 12 wafers to correspond.
Combine chocolate and butter in top of double saucepan, melt chocolate over simmering water, spread base of tin with half of chocolate. Arrange wafers over chocolate and refrigerate while preparing filling.
Combine sweetened condensed milk, butter and golden syrup in saucepan, stir constantly over medium heat until mixture begins to stick and bubble on the base of the pan, continue stirring another 3 minutes; stir in peanut butter. Spread carmel mixture evenly over wafers, arrange rest of wafers on top. Spread wafers with remaining chocolate. Refrigerate 30 minutes or until chocolate is set. Stand at room temperature 20 minutes before cutting. Cut into squares and then into triangles with a sharp knife.
The recipes says Compound Chocolate is not recommended for this recipe.
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