Peppermint Crisp Caramel Slice
This peppermint crisp caramel slice consists of a caramel layer infused with peppermint crisp sandwiched between a coconut whipped shortbread and dark chocolate.
Servings12 slices
Equipment
- 9x9 Inch (23x23cm) Square Cake Pan
Ingredients
Whipped Shortbread Base
- 90 grams butter
- 25 grams icing sugar
- 50 grams white granulated sugar (caster/granulated)
- 125 grams plain flour (all-purpose/standard grade)
- ¼ teaspoon table salt (if using unsalted butter)
- 40 grams desiccated coconut
Peppermint Crisp Caramel Filling
- 75 grams light brown sugar
- 300 grams sweetened condensed milk (¾ tin of full cream condensed milk)
- 35 grams golden syrup (light corn syrup/maple syrup)
- 90 grams butter
- 1 teaspoon sea salt salt to taste
- ½ teaspoon vanilla extract
- peppermint crisp of a peppermint crisp bar
Chocolate Topping
- 100 grams dark chocolate
- 15 grams butter or coconut oil
Instructions
Whipped Shortbread Base
- Preheat the oven to 200°C/390F. Grease and line a loaf tin or 8 inch/20cm round cake tin with parchment paper leaving an overhang to allow for easy removal of the slice.
- Soften the butter to a whipping consistency. If room temperature butter is not soft enough, pop in the microwave for 15-second bursts until soft but not melted. Beat the butter, caster sugar, icing sugar together using a stand mixer, electric handheld mixer or whisk until the butter is light, fluffy and aerated.90 grams butter, 50 grams white granulated sugar, 25 grams icing sugar
- Add in the flour, coconut and salt, mixing with a spatula or wooden spoon until a soft pliable dough forms. Press this dough into the bottom of the prepared tin. Use the back of a cup measurer or offset spatula to really press the dough into the pan. Prick the dough with a fork throughout and bake for 15 minutes until the biscuit base is a nice light golden brown.125 grams plain flour, ¼ teaspoon table salt, 40 grams desiccated coconut
- Allow the biscuit base to cool in the tin while you make the caramel filling.
Caramel Filling
- Using a sharp knife, carefully remove the bulk of the chocolate surrounding the peppermint crisp. Keep the chocolate for the chocolate topping. Finely chop the crisp and set aside while making the caramel.peppermint crisp of a peppermint crisp bar
- Place the butter, syrup, brown sugar, condensed milk in a medium-sized saucepan and bring to a boil, stirring the entire time all the ingredients are melting together. Once the caramel has started to heat up and boil, whisk/stir constantly for 5 to 10 minutes until the caramel has started to thicken and brown. To test the caramel, take a cold teaspoon or knife and dip it in, if it sets up fairly quickly the caramel is done. Take off the heat and stir through the salt, vanilla and peppermint crisp pieces.75 grams light brown sugar, 300 grams sweetened condensed milk , 35 grams golden syrup, 90 grams butter, ½ teaspoon vanilla extract, 1 teaspoon sea salt
- Pour the caramel filling over the biscuit base and bake at 180°C for 5-10 minutes. Once the edges have just started to caramelize, remove from the heat and allow to cool completely.
Chocolate Topping
- In a heatproof bowl, place the chocolate and butter or oil, and zap in 20-30 second increments until the chocolate is melted, stirring after each interval. Alternatively, melt the chocolate in a glass dish over a pot of water on the stove. Do not let the water touch the bottom of the glass bowl. Do not get water into the chocolate, the chocolate will seize.100 grams dark chocolate, 15 grams butter or coconut oil
- Pour the chocolate over the cooled caramel filling, and spread evenly using the back of a spoon or offset spatula. Allow the slice to cool completely before slicing. You can place the entire tin into the fridge for at least 2 hours or overnight.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Notes
Condensed milk must be the full cream variety, this ensures the caramel filling will set to a slicing consistency.
Baking the caramel filling also ensure that the caramel filling will set completely to slicing consistency.
Dark or milk chocolate can be used for the chocolate topping. In this particular recipe, I used Whittaker's 50% dark chocolate.
To get clean even slices, mark your slice using a ruler, and then warm up your sharp knife in hot water, wipe dry and cut. By warming up the blade and wiping it clean in between each slice you will get perfect slices.
Nutrition
Calories: 250kcal