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Sliced double choc caramel

June 28, 2008

I got this recipe off Women’s weekly magazine a few years ago. This one is only for people with a sweet tooth because the caramel layer is extremely sweet.

I think that the caramel layer should be the thinnest layer instead of the thickest, so reduce the recipe accordingly or use a bigger pan!

Recipe here:

200g packet Khong Guan choc biscuits
1/2 cup dessicated coconut
200g butter, melted
150g milk choc, melted (double boiled)
2 tsps vegetable oil

Filling:

395g condensed milk*
60g butter
2 tbsps golden syrup

*NOTE: Condensed milk can be substituted for low fat condensed milk (less sweet).

1. Grease a 19 x 20cm tray/pan. (use disposable aluminium trays for ease of cleaning)
2. Finely crush biscuits. Combine with butter and coconut. Press over base of pan, freeze while preparing filling.
3. Combine all ingredients for FILLING in a pan; whisk over a low fire until butter melts. Let it simmer, whisking CONSTANTLY for 8 mins or so, until mixture thickens and turns golden brown.
4. Pour filling over prepared biscuit base.
5. Bake in a 170 deg oven for abt 10 mins or until firm. Don’t worry if the surface is slightly scorched (brown-ish).
6. Combine melted choc and oil and spread it over filling. Refrigerate or freeze until set. Cut into pieces and serve!

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2 Comments leave one →
  1. tea permalink
    September 19, 2008 2:49 am

    will u b baking kuih raya soon?

  2. dayah permalink*
    September 19, 2008 2:25 pm

    Haha thats random.. Yah I think I should be baking this coming week, if there’s time..

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