Carrot Cake Muffins
Chicken & Tarragon Pie
Crunchy Topped Blueberry Muffins
Hazelnut & Pomegranate Cake
Homemade Seed Bread & Tomato Soup
Neiman Marcus Choc Chip Cookies
Pita Breads with Dukkah
Pumpkin & Macaroni Cheese
Roasted Vegetable Rustic Tart
Seed & Oat Biscuits
Sticky Banana Puddings
This is our decadent version of caramel slice but with a chocolate base. Utterly divine! Cut into generous squares or into small squares for an after dinner treat.
Prep: 15 mins, plus chilling • Cooking: 30 mins
125 g butter, cut into cubes
100g Healthy Baker plain flour
25g cocoa powder
110g soft brown sugar
395g can sweetened condensed milk
40g golden syrup
200g dark chocolate
1 tbsp sunflower oil or similar
Preheat oven to 180°C or 160°C fan- forced. Lightly spray a 26cm x16cm slice tin with oil and line with baking paper.
For the base: place butter into mixing bowl and melt 30 sec/90°C/ speed 2 or until melted. Add flour, cocoa and brown sugar and mix 30 sec/ speed 4. Scrape down sides of bowl and mix 10 sec/ speed 4. Press mixture into base of prepared tin and bake for 15 minutes or until lightly browned and cooked.
For the filling: Place condensed milk, golden syrup and butter into mixing bowl. Cook 8 min/70°C/speed 3. Our over cooked base and cook in oven for 12 minutes. Place in fridge for 3-4 hours or overnight.
Topping: Break chocolate into pieces and place in microwave proof bowl. Melt in the microwave on medium power for 3 minutes, stirring every minute, being careful not to burn. Stir through oil and pour mixture over cooled caramel. Return to fridge for 30 minutes or until the chocolate sets. Cut into squares using a hot knife.
Tip: Run knife under hot water to heat before slicing.