Chocolate Ripple Caramel Slice

Caramel Slice, Millionaire's Shortbread, Caramel Shortbread, not matter what you call it, this treat is sure to be a family favourite! This delicious recipe is easy to make, and perfect for entertaining guests. Arnott's Chocolate Ripple Biscuits are perfect for the base, and accompanied with Silky Caramel and Chocolate they make a brilliant naughty treat.

Note: Arnott’s Choc Ripple not available in New Zealand.

Servings:8
Occasion:Dessert
Cooking Time:15 minutes
Preparation Time:15 minutes
Chill Time:3 hours

Made with

Choc Ripple

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Ingredients

250g pack Arnotts Choc Ripple Biscuits
100g butter, melted
50g butter, chopped
395g can sweetened condensed milk
200g dark chocolate, chopped
1/3 cup thickened cream

Preparation

Step 1

Grease a 20cm base square cake tin. Line base and sides with baking paper, allowing a 3cm over hang on all sides.

Step 2

To make the biscuit base: Process biscuits until it resembles fine crumbs. Add melted butter. Process until combined.

Step 3

Tip mixture into prepared tin, using the back of a metal spoon, press mixture over base of prepared tin. Refrigerate for 15 minutes.

Step 4

To make caramel filling, place 50g butter and condensed milk in a small saucepan over medium- low heat. Heat stirring constantly for 10- 12 minutes or until mixture thickens and becomes golden.

Step 5

Pour over base, with the back of a metal spoon, smooth top. Refrigerate for 10 minutes.

Step 6

To make the chocolate topping: place chocolate and cream in a bowl over a small pot of boiling water. Stirring constantly for 5 minutes or until melted.

Step 7

Spread chocolate over filling. Cover and refrigerate for 3 hours or until set.

Step 8

Cut into pieces and serve.