3tablespoons (45g)coconut oil, or liquid vegetable oil
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Instructions
Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) loaf tin with baking paper.
To make the base: Add all ingredients to a bowl and mix until combined. The mixture should stick together when it is pinched between two fingers.
Firmly press the base mixture into the tin. Bake in the oven for 10 minutes.
To make the filling: Add all ingredients to a saucepan over medium-high heat. Simmer for 15 minutes while constantly stirring or until the caramel is a deep golden brown colour.** Pour the caramel into the tin and set aside in the fridge for at least 2 hours.
When the caramel is firm to the touch, start making your final layer.
To make the chocolate layer: Add all ingredients to a small saucepan or double boiler over low heat. Mix until melted. Pour the melted chocolate on top of your caramel layer and return the slice to the fridge to set.
To cut the caramel slice: Remove the caramel slice from the fridge and pull the baking paper to remove it from the tin. Run a sharp knife under hot water and carefully cut the slice with the hot knife. You may need to 'heat' your knife a few times to cut the slice.
Store the caramel slice in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
Notes
* If you use margarine, you will need to use a higher amount than butter as it contains more water which makes it more difficult for the caramel to set.** To test if the caramel is ready, drop a little caramel into a glass of iced water and it should form a ball or solidify.
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