With three teenagers I find that I am always asked to bake something. For school, afternoon tea, cake stalls, bbqs, spring fairs and many other fundraisers. So much so that I have taken to ordering cake boxes in bulk from a packaging wholesaler. Eliminating the need to constantly chase up the return of empty tupperware containers. By far the most popular request is for Chocolate Caramel Slice. This weekend I was asked at late notice to make a third batch of this perennial favourite. Wanting to speed up the process I used a chilled crushed biscuit layer for the base. With one lone packet of Chocolate Ripple biscuits in the pantry this very welcome variation has been christened the Black Bottom Chocolate Caramel Slice. It truly is divine. Here it is ready to go. All packaged up in it’s cake box.

Black Bottom Chocolate Caramel Slice
The original post and recipe for a more traditional Chocolate Caramel Slice here.

For the Base

250g packet Chocolate Ripple Biscuits
100g butter

GREASE and line a 25cm square baking tin with deep sides. Ensure that baking paper extends over the sides of the dish for easy removal of the slice.
PLACE broken biscuits into a food processor and process until roughly crushed.
ADD butter and continue to process until evenly moistened.
PRESS biscuit crumbs into the base of the prepared tin in an even layer.
REFRIGERATE for at least half an hour until firm.

For the Caramel Layer

1/3 cup golden syrup
125 g butter, melted
2 x 395 g cans of sweetened condensed milk
1 -2 teaspoons of flaky sea salt

PREHEAT oven to 180C.
PLACE the golden syrup, butter and condensed milk in a small saucepan over low heat.
STIR for 7 minutes or until the caramel has thickened slightly.
POUR  evenly over the refrigerated biscuit base and sprinkle with flaky salt, if using.
BAKE for 12-15 minutes in a 180C oven, centre rack position until caramel is golden.
COOL to room temperature before adding the chocolate topping.

For the Chocolate Topping

180 g dark chocolate
3 teaspoons olive oil

PLACE chocolate and oil in a heatproof microwave jug. Microwave on low for 2 minutes and chocolate is melted. Stir well.
POUR evenly over caramel layer.
REFRIGERATE until chocolate is set. Cut into rectangular fingers or squares. I like to cut these into 12 large fingers or 24 small squares.
STORE in an airtight container in the refrigerator for up to a week.