As much as I love summer, the warmer months do have a serious downfall when it comes to sweets. Most people prefer desserts with fruit in the summer, and while I do love how fresh the strawberries and peaches are, I can’t help getting some serious chocolate cravings. I have been wanting to make this chocolate caramel dessert for months now, as I’ve frequently seen it featured in Bon Appetit’s Epicurious ads. I looked it up and the Chocolate Caramel Slice is supposed to be a variation of a traditional Australian dessert. When I think of Australia, I think of surfers, tans, and bikinis–basically summer, so this dessert is now summer-approved in my book. This dessert is really delicious and I can’t tell you how many times Matthew told me it’s his new favorite. He finally decided that it reminds him of a gourmet twix bar, which I can kind of see since it has the crust, the caramel layer, and the chocolate ganache layer. It definitely has that salty-sweet component that I love, and the sea salt on top is a nice touch to balance out the richness of the chocolate. They go fast so I’d make the whole recipe!
Chocolate-Caramel Slice printable
Bon Appétit | May 2007
Bill Granger
INGREDIENTS
Crust
- 1 cup all purpose flour
- 1/4 cup (packed) golden brown sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon ice water
- 1 large egg yolk
Toppings
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup (packed) golden brown sugar
- 6 tablespoons (3/4 stick) unsalted butter, diced
- 2 tablespoons golden syrup (such as Lyle’s Golden Syrup) or dark corn syrup
- 1 teaspoon vanilla extract
- 6 ounces bittersweet or semisweet chocolate, chopped
- 3 tablespoons whipping cream
- Flaked sea salt (such as Maldon)
DIRECTIONS
For crust:
Preheat oven to 350°F. Butter 11x7x2-inch metal baking pan. Blend first 4 ingredients 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 of pan; pierce all over with fork. Bake until golden, piercing if crust bubbles, about 20 minutes. Cool completely.
Preheat oven to 350°F. Butter 11x7x2-inch metal baking pan. Blend first 4 ingredients 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 of pan; pierce all over with fork. Bake until golden, piercing if crust bubbles, about 20 minutes. Cool completely.
For toppings:
Whisk first 5 ingredients in medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach candy thermometer to side of pan. Boil gently until caramel is thick and temperature registers 225°F, whisking constantly, about 6 minutes. Pour caramel evenly over crust; cool 15 minutes to set.
Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour. DO AHEAD Can be made 3 days ahead. Cover and keep refrigerated.
Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 slices. Transfer to platter and serve.
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Have a great weekend everyone!
It’s been dubbed “Carmageddon” in LA, since one of the main freeways is closed all weekend.
We’re planning on having a nice staycation in our neighborhood and not venturing anywhere more than 5 miles away. Wish us luck!
xox
