This is from my old tattered AWW Beautiful Biscuits book. I saw it has been reissued, which is good. It is an excellent Summer recipe because there is no oven involved. At all. I made this a while ago, in the earlier endless heat, for MrsDrWho. There is just a little bit of microwaving.
It is important to use good 70% chocolate and not cooking chocolate. I fear my chocolate spreading was poor, as it was so hot I popped the slice in the freezer for a few minutes. Very bad decision. The chocolate dulled and was not inclined to co-operate. Luckily it still tasted fine.
I am not sure if the rest of the world has rectangular ice cream wafers, but they are always in our supermarkets. I used a tin that was larger than I needed so I didn't have to trim the wafers to fit. They always break in an irregular fashion for me.MrsDrWho does not like peanuts or peanut butter, except for in a satay, so I left it out.
Choc Caramel Slice makes 24 triangles
- 24 ice cream wafers
- 185g good dark chocolate
- 15g butter
- 3/4 cup sweetened condensed milk
- 15g butter more
- 30ml golden syrup
- 3 tspn smooth peanut butter
Line a tin at least 28 x 18 cm with baking paper and lay out the wafers to make sure they fit. Lay them with the same pattern facing up (or down).
Make the caramel by putting the condensed milk, 15g of butter and the golden syrup into a microwave-proof bowl and cook on High in 1 minute bursts. Stir after each minute. The bowl and the caramel will be Very Hot. It usually takes between 6 and 8 minutes. When it is a good caramel colour, stir in the peanut butter and set aside.
Melt the chocolate and the other 15g of butter gently in the microwave on half power in 30 second bursts. It is best not quite melted and then gently stirred till smooth. Or of course in a bowl over simmering water. Spread the chocolate over the tray line with baking paper, and then lay out half the wafers as before.
Now arrange the remaining wafers on top, making sure they lie in the same direction, top with the chocolate and refrigerate till firm, maybe 30 minutes. Stand at room temperature for 20 minutes before cutting. Well, I certainly didn't read those instructions which is why some of mine shattered. Cut into rectangles the size of a wafer, and then cut each rectangle in half diagonally. A hot wet knife is quite good.