Want more iVillage? Sign up for our
Newsletters
Chocolate-Caramel Slice
A “slice,” a delicious dessert popular in Australia, has a shortbread base that is topped with a layer of caramel and a chocolate glaze. Balancing all that sweetness is a sprinkling of sea salt.
From Bon Appetit Desserts by Barbara Fairchild/Andrews McMeel Publishing
Ingredients
| 1 cup unbleached all purpose flour (for crust) | 1 14-ounce can sweetened condensed milk (for caramel topping) | |
| 1⁄4 cup (packed) golden brown sugar (for crust) | 1⁄2 cup (packed) golden brown sugar (for caramel topping) | |
| 2 teaspoons cornstarch (for crust) | 6 tablespoons (3⁄4 stick) unsalted butter, diced (for caramel topping) | |
| 1⁄4 teaspoon salt (for crust) | 2 tablespoons golden syrup (such as Lyle’s Golden Syrup) or dark (for caramel topping) | |
| 1⁄2 cup (1 stick) chilled unsalted butter, cut into 1⁄2-inch cubes (for crust) | 1 teaspoon vanilla extract (for caramel topping) | |
| 1 tablespoon ice water (for crust) | 6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped (for chocolate glaze) | |
| 1 large egg yolk (for crust) | 3 tablespoons heavy whipping cream (for chocolate glaze) |
directions
Total:
Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
Enter Kitchen View
-
1
Crust: Preheat oven to 350 degrees Fahrenheit. Butter 12x81⁄4x1-inch fluted tart pan with removable bottom. Blend flour, sugar, cornstarch, and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom (not sides) of pan; pierce all over with fork. Bake until golden, piercing if crust is bubbling, about 22 minutes. Cool completely.
-
2
Caramel Topping: Whisk milk, sugar, butter, syrup, and vanilla in heavy medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach clip-on candy thermometer to side of pan. Boil gently until caramel is pale golden and thick and thermometer registers 225 degrees Fahrenheit, whisking constantly, about 8 minutes. Pour caramel evenly over crust, then spread almost to edge of crust; cool 15 minutes to set.
-
3
Chocolate Glaze: Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally until smooth (do not overheat or chocolate will separate). Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour.
notes
Do Ahead: Can be made 3 days ahead. Cover and keep refrigerated.
Chime In
Today's Best Saving
from
- Court Orders Woman to Stay Away from Jeff Goldblum
- Watch: Whoopi, Carson Join Cast of Fallon’s ‘Downton Sixbey’
- Britney Spears Denies Storming Off Set in ‘X Factor’ Debut
- ‘Idol’ Moves Toward Lower Payouts for Runners-Up
- Lee Rich, Producer of ‘The Waltons’ and ‘Dallas,’ Dies
- ‘DWTS’ All-Stars: Kate and Bristol and Carson? Oh, My!
The iVillage Network