Caramel S'mores Slice
Make a batch of Caramel S'mores Slice for a twist on a classic treat. This recipe starts with a chocolate brownie base, adds a caramel filling, and finishes with a marshmallow topping!
Ingredients
Chocolate Brownie Base
- 1 packet Edmonds Double Chocolate Fudge Brownies, (reserve icing mix for another use or see tip below)
- 100g butter, melted (or Olivani Spread)
- 2 eggs
- 4 tsp water
- 150g scotch finger biscuits, roughly crushed
Caramel Filling
- 125g butter, cubed (or Olivani Spread)
- 1/3 cup Chelsea Raw Sugar
- 1 Tbsp Chelsea Golden Syrup
- 1 tsp vanilla essence
- 395g can sweetened condensed milk
Marshmallow Topping
- 1/2 cup boiling water
- 1/2 Tbsp Gelatine
- 1 cup Chelsea Caster Sugar
- 1/2 tsp vanilla or strawberry essence
- few drops pink food colouring (optional)
Method
Preheat oven to 180ºC bake / 160ºC fan bake. Grease a 23cm square cake tin and line with baking paper.
Chocolate Brownie Base Place the brownie mix, butter, eggs and water in a medium bowl. Mix with a wooden spoon until well combined. Fold in biscuits. Spoon into prepared tin and spread out evenly. Bake for 25 minutes.
Caramel Filling While base bakes, make filling. Place butter, sugar, golden syrup and vanilla in a saucepan over medium-low heat. Once the butter has melted, whisk to combine with sugar, then leave it until it comes to a simmer.
Once simmering, add condensed milk. Whisk constantly for 5 minutes - bubbles should become quite big and the mixture will darken slightly.
Pour filling onto par-baked base and gently spread out. Return to oven for 12 minutes, or until golden and well set. Remove and allow to cool completely before adding topping.
Marshmallow Topping Pour water into a large bowl and sprinkle gelatine on top. Stir to dissolve. Add sugar, essence and colouring. Beat with an electric beater or stand mixer (with balloon whisk attachment) for 10 minutes, until thick, pale and fluffy.
Spread onto cooled caramel. Refrigerate for at least 60 minutes before slicing and serving.
Tips
Slice will keep well refrigerated for 1 week.
If you don’t want to make the marshmallow topping, you can make up the icing provided in the packet and spread this over the caramel instead.
