Gooey Chocolate Toffee Caramel Slice
Serves 400 x 300 millimetre tray size people
By Barker's Professional
Ingredients
- 270 g Flour
- 170 g Castor Sugar
- 149 g Desiccated coconut
- 24 g Cocao powder
- 5 g Baking powder
- 250 g Butter
Fillings
- 399 g Barker's Professional Salted Caramel Classic Creme
- 300 g Barker's Professional Toffee Flavoured Creme Filling
Topping
- 200 g Chocolate Truffle or Chocolate
- 119 g Chocolate shaving, chocolate buttons or chocolate crumb
Method
- Place Base dry ingredients in bowl and mix, add melted butter, and mix till it starts to combine.
- Crumble this in a lined baking tray (400x360mm), press down or roll firm with rolling pin.
- Flash Bake for 10-13min 170oc.
- Cool slightly, when still base still warm, spread 400g Classic Crème Salted Caramel evenly.
- Return to oven and bake until caramel bubbles, approx. 17 minutes at 170oc.
- When cooled spread over the 300g Toffee flavoured Crème Filling and then refrigerate.
- When the slice is cold, poor over melted Chocolate Truffle evenly and decorate with your choice of topping.
- Chocolate buttons, or shavings, and chocolate crumb if desired.
- Return to fridge to set.
- Tip - easier to cut with a hot knife while the slice is cold
This Recipe Uses
Toffee Crème Filling 1.25kg
$13.49
1.25kg
