Kim's no bake caramel slice

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How to make Kim's no bake caramel slice

  • Yield : 25 pieces
  • Prep Time : 3:45
  • Cook Time : 0:12
  • Total Time : 3:57

Ingredients

  • 250g packet Arnott's Choc Ripple biscuits, halved
  • 125g butter, melted
  • 120g dry-roasted hazelnuts
  • 250g milk chocolate, chopped
  • 1/3 cup thickened cream

Filling

  • 50g butter, chopped
  • 1/4 cup brown sugar
  • 395g can NESTLÉ Sweetened Condensed Milk

Method

  • Step 1 Grease a 4cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, allowing a 3cm overhang on all sides.
  • Step 2 Process biscuits until mixture resembles fine breadcrumbs. Add melted butter. Process to combine. Using the back of a metal spoon, press mixture over base of prepared pan. Refrigerate for 15 minutes. Arrange hazelnuts over biscuit mixture.
  • Step 3 Make filling Place chopped butter, sugar and milk in a heavy-based, non-stick saucepan over medium-low heat. Cook, stirring constantly (as mixture can stick to pan), for 10 to 12 minutes or until mixture thickens and becomes golden. Pour over hazelnuts. Using the back of a spoon, smooth top. Refrigerate for 10 minutes.
  • Step 4 Meanwhile, place chocolate and cream in a small microwave-safe bowl. Microwave on High (100%) for 30 seconds to 1 minute, stirring with a metal spoon, or until smooth.
  • Step 5 Spread chocolate mixture over filling. Cover and refrigerate for 3 hours or until set. Cut into pieces. Serve.

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