When I got home I realised I bought Salted Chocolate 'Cashew' Caramel Slice, and I heard the cashier mention cashews but it didn't register that I had bought them. So now the dilemma was I didn't have a recipe, but I said I did, so now I had to find a recipe, and try to make it, before my next deli visit, after all I had promised I wouldn't forget to bring in the recipe.
Into the kitchen I went. I searched for a recipe, but did not find one, so here I have combined a few recipes, which I can now proudly say is my very own recipe.
The reviews I have received from my taste testing friends is they love it, have to say, I do to.
1 cup (150g) plain flour
1 cup desiccated coconut
3/4 cup (165g) caster sugar
125g butter, melted
1 cup unsalted cashews, toasted
1/2 cup (125ml) golden syrup
125g butter, melted
2 x 400g cans sweetened condensed milk
2 teaspoons salt flakes
200g dark cooking chocolate
2 teaspoons vegetable oil
Preheat oven to 180C. Grease and line with baking paper a 20cm x 30cm baking tin. Make sure the baking paper comes up the sides, this helps when slicing.
In a medium sized mixing bowl place the flour, coconut, caster sugar and butter. Stir the mix together until well combined.
Pour the mixture into your prepared tin. Using your hands press the mixture evenly into the tin. Bake for 15 minutes or until golden. Allow to cool, while you make the filling.
Roughly chop up the cashews, I like bigger chunks, you may like it finer. Place on a baking paper lined tin and roast in the oven for 5 minutes, give it a stir and roast for a further 5 minutes until they just start to brown. Alternatively you can put them in a clean frying pan over medium-high heat and stir until they start to colour. Scatter the cashews evenly over the base.
To make the filling in a medium sized saucepan place the golden syrup, butter and the sweetened condensed milk. Over low heat, stir this for 6-8 minutes or until thickened slightly.
Pour over the base and bake for 20 minutes or until golden dots have covered the entire surface. Allow to cool for 30 minutes.
Sprinkle the salt flakes evenly on the slightly cooled caramel
To make the topping: place the chocolate and oil in a small heatproof bowl. Place the bowl over a saucepan of simmering water, make sure the bowl does not touch the water. Stir until the chocolate has melted.
Spread the chocolate mixture over the salted caramel, spread it around to cover the whole surface. Refrigerate for 6 hours or until set. I like to leave it in the refrigerator overnight to set.
Pin it: www.pinterest.com/pin/399413060680704249/