Enjoy this delicious decadent tasting caramel slice recipe without the guilt!
Prep Time: |
35 minutes |
Cook Time: |
22 minutes |
Makes: |
2kg |
Serves |
18 slices |
Difficulty Level |
medium |
INGEDIENTS
ANZAC BISCUIT BASE
- 1 ¼ cups plain flour, sifted
- 1 cup rolled oats
- ½ cup Lakanto Monkfruit Classic Sweetener
- ¾ cup desiccated coconut
- 2/3 cup unsalted butter, diced
- 2 tbsps sugar-free maple syrup (see note)
- 1 ½ tbsps water
- ½ tsp bicarb soda
CONDENSED MILK
- 4 cups full fat milk
- ¾ cup whipping cream
- 1 cup Lakanto Monkfruit Golden Sweetener
- pinch salt
- 3 tbsps cornflour
CHOCOLATE TOPPING
- 1 cup sugar-free chocolate
- ½ cup coconut oil
METHOD
CONDENSED MILK
- Combine the milk, cream and sweetener in a heavy bottomed pan. Place over a medium heat and bring to the boil (do not over boil or it will split).
- Reduce heat to low and then continue reducing the liquid until it halves in volume. This will take approx 20 – 30 minutes.
- Add the cornflour and salt, to taste, and cook for a further 2 minutes. Allow to cool. Cover with cling film and refrigerate.
BISCUIT BASE
- Preheat oven to 170ºC. Combine flour, oats, sweetener and coconut in a large bowl and stir.
- In a small saucepan place the maple syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 1/2 tablespoons water and add to the maple syrup mixture. It will bubble whilst you are stirring together, so remove from the heat.
- Pour into the dry ingredients and mix together until fully combined. Press the mixture on a baking tray lined with non-stick baking paper, make the height no higher than 10mm (1cm) Bake for 12 minutes or until golden brown and allow to cool.
- To finish, pour the hot condensed milk over the biscuit base and bake for 10 minutes, allow to cool until set.
CHOCOLATE TOPPING
- Melt the chocolate and coconut oil together in a small saucepan over a medium-low heat, stirring until smooth and combined.
- Once the rest of the slice is set, pour the chocolate over the top. Allow to cool in the refrigerator before slicing into 18 pieces and serving.
RSLA0236*
Approx. Nutritional Information Per Serve 120g Energy 1960kJ (469 Cal) Protein 7.6g Total Fat 35.1g Saturated Fat 25.5g Carbohydrate 35.5g Fibre 5.5g Sugar 4.2g Sodium 183mg