Salted Spice Choc-Caramel Slice

Preparation Time: 15 mins
Cooking Time: 30 mins plus 4 hours chilling time
Serves: 12

BASE
¾ cup plain flour
½ cup brown sugar
120g unsalted butter, chopped
½ tsp ground cinnamon

FILLING
50g unsalted butter, chopped
¼ cup golden syrup
1tsp ground cardamom
1 stick cinnamon
½ tsp ground cloves
1 Earl Grey tea bag
395g can condensed milk

TOPPING
220g dark chocolate
30g unsalted butter
1tsp good-quality sea-salt flakes

Pre-heat over to 160⁰C and line base of a 20cm spring-form tin with baking paper.

Put flour, sugar, butter and cinnamon in a food processor and process until combined.

Press mixture evenly into prepared tim. Smooth surface and bake for 14-16 minutes.

To make the caramel filling, put butter, golden syrup, cardamom, cloves, cinnamon and tea bag in a medium saucepan over a medium heat.

Cook, stirring occasionally, until butter is melted. Gradually bring to the boil and cook for 1 minute. Remove and discard the teabag.

Add condensed milk to pan.

Cook, stirring for 2-3 minutes, or until mixture has thickened and slightly darkened. Remove cinnamon stick from pan and discard.

Pour mixture over slice base.

Bake for 8-10 minutes or until bubbling and golden brown.

Remove from heat and set aside until caramel is firm.

To make topping, put chocolate and butter into a heatproof bowl and set over a saucepan of boiling water and heat until almost melted. Remove from heat and then stir until smooth.

Spoon topping over caramel filling smoothing with the back of a spoon.

Sprinkle sea-salt flakes over the top and then refrigerate for at least 4 hours or until set.

Cut into wedges and serve.

N.B. I double the filling mixture and use a square tin instead of a round one. The teabag adds a lovely rich flavour but you can leave it out.

To cut the slice into smooth, clean squares, dip a large knife into hot water in between each cut.

Source: Better Homes & Gardens Magazine, 05/12
First served for Mad Tea Party April 2012.