Heavenly Caramel Slice Recipe

Recipe : Heavenly Caramel Slice

Ingredients :

Base -

1 cup Coco Pops

1 1/4 cups white plain flour

2 tbsp cocoa powder

1 tbsp castor sugar

1/4 cup prune puree

30g Becel diet margarine

2 large egg whites

1/4 cup skim milk

Topping -

1 x 415g can sweetened condensed skim milk

2 tbsp golden syrup

2 tbsp caramel flavored topping

1/2 tsp coconut essence

3 tsp gelatine

1/4 cup boiling water

Method :

Preheat oven to 180C. You will need an 18cm x 28cm non stick slice pan (ungreased).

Place the Coco Pops in a food processor and process for 30 seconds. Add the flour, cocoa powder and castor sugar and mix for a further 15 seconds. Add the flour, cocoa powder and castor sugar and mix for a further 15 seconds. Add prune puree and margarine and mix for another 15 seconds. Then add the egg whites and milk and mix to form a smooth dough. Press dough into the base of the slice tin and bake for 10 minutes. Remove from oven and allow to cool for 15 minutes before prepraring the topping.

Place the condensed milk, golden syrup and caramel topping in a medium saucepan and bring slowly to the boil, stirring constantly, (this should take about 5-7 minutes). As soon as the mixture begins to boil remove the pan from the heat and add the essence.

Dissolve the gelatine completely in the boiling water and then stir into the hot caramel mixture. Pour topping over the cooked, cooled base and stand until the topping has set. (In hot weather slice may need to be refrigerated until eaten).

Cut into 24 squares (you may need to dip the knife into hot water to assist cutting).

Makes 24 squares

Each Square -

Fat - less than 0.7g

Kilojoules - 432

Calories - 103

Carbohydrates - 21g

Protein - 2.9g

Fibre - 0.2g

Sweet and velvety caramel topping with a chewy chocolate base. Great for afternoon tea.

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