Caramel slice with dulce de leche

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How to make Caramel slice with dulce de leche

  • Yield : 15 pieces
  • Prep Time : 1:10
  • Cook Time : 2:20
  • Total Time : 3:30

Ingredients

  • 150g (1 cup) plain flour
  • 45g (1/2 cup) desiccated coconut
  • 100g (1/2 cup, firmly packed) brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 125g butter, chopped, at room temperature
  • 2 x 395g cans condensed milk
  • 200g dark chocolate (70% cocoa), melted
  • 1 tablespoon light extra virgin olive oil
  • 90g (1 cup) dried banana chips

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Lightly grease the base and sides of a 28 x 18cm (base measurement) slice pan and line with baking paper, allowing sides to overhang.
  • Step 2 Place the flour, coconut, sugar, ginger, cinnamon, nutmeg and butter in a food processor. Process until the mixture comes together. Press into the base of the prepared pan. Bake for 15-20 minutes or until light golden. Set aside to cool.
  • Step 3 Increase oven to 220C/200C fan forced. Pour the condensed milk into a heatproof baking dish. Place the dish in a larger, deep roasting pan. Pour enough boiling water into the roasting pan to come halfway up the side of the dish. Cover pan with foil. Bake, topping up the water if necessary, for 1 1⁄2 hours to 1 hour 40 minutes or until dark golden. Set aside to cool slightly. Carefully transfer caramel to a heatproof bowl. Whisk until smooth. Pour over the prepared base. Use a palette knife to smooth the surface. Reduce oven to 180C/160C fan forced and bake for 15-20 minutes or until just set. Set aside to cool.
  • Step 4 Combine chocolate and oil in a bowl. Spread over the caramel. Set aside for 2 minutes to set slightly. Top with banana chips, pressing gently to secure. Place in the fridge for 45 minutes to set. Lift out of the pan and cut into 15 pieces. Store in the fridge.

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