Animal
rescues are sometimes very enjoyable and the trip to collect Mrs Jers, a
rescued dairy cow, was one such mission. We had the pleasure of spending
the night at the beautiful Riverway Chalets in Northcliffe http://www.riverwaychalets.com.au/. While we were there, Grace, who
assists her parents running the chalets, cooked up a storm, creating this
amazing chocolate slice to share.
Grace’s
Cruelty Free Caramel and Chocolate Slice
Ingredients:
Base
-1 cup
of self-raising flour
-1 cup of brown
sugar, lightly packed
-1 cup
of coconut
-125g
of Nuttelex
Caramel
- 1 small tin
(440g) of soy condensed milk
-2 tablespoons of
golden syrup
-30g
of Nuttelex
Topping
-125g of Sweet
William dark chocolate
-30g
of Nuttelex
Method:
-To make the
base, sift the flour, add sugar and coconut and mix well. Add the melted
Nuttelex and mix until combined. Press into a greased tin (approx 25x20cm) and bake at
180C for ten minutes.
-Make the caramel by stirring soy
condensed milk, golden syrup and Nuttelex over a low heat until thickened and
gently boiling. Spread the baked base with caramel mix and bake for a further ten
minutes.
-Mix the dark chocolate and additional Nuttelex in a bowl over a saucepan of hot water
until melted and combined. When the baked base and caramel is cool,
spread over the topping. When the topping is set, cut the slice into squares.
Delicious!
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