RecipesSalted Double Chocolate and Panela-Caramel Slice

  • Serves 25
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Sweet Good

    Base

  • Panela Caramel

  • Topping

    Base

  1. Preheat oven to 180˚C.
  2. Mix all the ingredients together and press firmly into a 25x25cm tin (preferably with a removable base).
  3. Bake in the oven for 15 minutes, then allow to cool.

    Panela Caramel

  1. Place all ingredients in a saucepan and mix well.
  2. Cook on a medium heat, stirring often, for 5-8 minutes until the caramel has thickened slightly and darkened slightly in colour.
  3. Pour the caramel over the cooled base and bake in the oven for 25-30 minutes. The caramel should have slightly set and become a deeper colour.
  4. Allow the caramel to cool on the bench, then place in the fridge to cool completely.

    Topping

  1. Place the chocolate and oil over a double boiler until completely melted.
  2. Pour on top of the cooled caramel and sprinkle generously with flaked salt.
  3. Allow to cool completely before cutting (for clean cuts, freeze the slice and use a slightly warmed knife).
  4. Store in an airtight container.