Chocolate Ripple Caramel Slice
Choc Ripple >
- Servings: 8
- Occasion: Dessert
- Cooking time: 15 minutes
- Prep time: 15 minutes
- Chill time: 3 hours
Deliciously decadent caramel slice using Arnott's Chocolate Ripple.
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 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 Meanwhile 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.
