Chocolate salted caramel slice with popcorn

Sweet meets salty. – by Better Homes and Gardens

Prep: 10 Minutes – Cook: 30 Minutes (Plus 4 Hours Chilling) – Serves 24

Sweet meets salty in these golden bite-sized portions. Luckily, this recipe makes 24 pieces as these morsels of sticky sweet somethings are so moreish, you’ll find it hard to stop at one. As these little treats require 4 hours of chilling in the fridge to set the chocolate, be sure to make it in advance or even a day ahead.

Ingredients

Cooking oil spray, to grease

¾ cup plain flour

½ cup firmly packed brown sugar

¼ cup desiccated coconut

100g butter, melted

Popcorn, to serve

Salted caramel filling

1⁄2 cup golden syrup

100g butter, chopped

2 x 395g tins sweetened condensed milk

1⁄2 tsp sea-salt flakes

Chocolate icing

200g dark chocolate, chopped

25g butter, chopped

Caramel Sauce

1⁄2 cup golden syrup

1⁄3 cup dark brown sugar

40g unsalted butter, chopped

120ml thickened cream

Method

1. Preheat oven to 180°C. Grease a 20cm square cake tin with cooking oil spray and line base and sides with baking paper.
2. Put flour, brown sugar, coconut and butter in a large bowl and mix until crumbly. Spoon mixture into prepared tin, pressing firmly into base, then bake for 15 minutes or until light golden.
3. Meanwhile, to make salted caramel filling, put golden syrup and butter in a medium saucepan over a medium heat and cook, stirring occasionally, until butter has melted. Bring to the boil and cook, stirring, for 1 minute, then add condensed milk and cook, stirring, for a further 4 minutes or until mixture has thickened and slightly darkened in colour. Stir in salt. Pour over cooked base and bake for 15 minutes or until golden. Set aside for
   15 minutes to cool slightly.
4. Meanwhile, to make chocolate icing, put chocolate and butter in a heatproof bowl set over a saucepan of simmering water, stirring until melted. Remove from heat and pour mixture over cooled caramel filling, smoothing surface with the back of a spoon. Refrigerate for 4 hours or until chocolate has set.
5. 
   To make the caramel sauce, put golden syrup, brown sugar and butter in a small saucepan over a high heat and bring to the boil. Add cream and cook, stirring, for 3 minutes or until darkened and thickened slightly. Pour sauce into a heatproof serving jug and set aside for 30 minutes. If you prefer very thick and chilled sauce, refrigerate for 1 hour.
6. Cut slice into 24 squares. Serve with a scattering of popcorn and a good drizzle of caramel sauce.

Source:

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