You could use any square or rectangular tin you like, but if you want thicker layers like mine, use a small rectangular tin. The bigger the tin, the thinner the layers. It's up to you to choose but personally, I kinda liked the proportions of the layers as it is like a bar instead of a slice. Maybe I should try a bigger tin next time...
Its okay if you're eating small pieces at time (it reminds me of chocolate bars) but eating huge pieces can make you feel...too...sugary. So, for all the sweet tooths out there, this slice is a great treat for a quick sugar fix but not so great for health fanatics!
Chewy Chocolate Caramel Slice adapted from the taste website
190g (1 1/4 cups) self-raising flour
70g (1/3 cup) brown sugar
120g butter, melted
1 x 395g can sweetened condensed milk
70g (1/3 cup) brown sugar
200 g milk chocolate, chopped or broken into pieces
Half of 1/3 cup or 1/6 cup thickened cream
1. Preheat the oven to 180°C. Brush a 13 x 30cm loaf pan or any square or rectangular tin with melted butter to lightly grease. Line the base with baking paper, allowing the sides to overhang.
2. To make the biscuit base, combine the flour and sugar in a bowl. Add the melted butter and stir until just combined. Spoon the mixture into the prepared pan and press firmly over the base. Bake in preheated oven for 20 minutes or until golden. Remove from oven.
3. *Meanwhile, make the caramel filling by combining the condensed milk, sugar and butter in a medium saucepan over a low heat. Cook, stirring constantly with a wooden spoon, for 8 minutes or more until caramel thickens but try not to boil the mixture.
4. Pour the hot caramel over the biscuit base. Bake in the oven for 15 minutes or until caramel begins to bubble and has formed a skin on the surface. Remove from oven and set aside for about 1 hour to cool down slightly.
5. To make the chocolate topping, place the chocolate and cream in a double boiler (put a heatproof bowl on top of a fitting saucepan with water) over low heat and stir with a metal spoon for 3 to 4 minutes until the chocolate melts and mixture is smooth. Pour the chocolate mixture evenly over the caramel and use a spatula or knife to smooth the surface. Place in the fridge for 1 to 2 hours until it is set and cut into pieces to serve.
*Notes: It's very important that you keep stirring the caramel over a low heat with patience until it slowly oozes of the spoon and has a thick consistensy with a caramel colour. This may take more than 8 minutes. Otherwise it will not set and ruin the whole slice which will become just like a caramel sauce.