Chocolate, Raisin & Caramel Slice

Method 

Preheat oven to 170°C/ 150°C fan-forced. Grease and line a 26cm x 16cm slice pan (base measurement); extend paper 5cm above rim at long sides. Place biscuits in a food processor; process to make fine crumbs. Add butter and cinnamon; process to combine. Press over prepared pan. Chill for 20 minutes.

Place condensed milk, syrup and extra butter in a medium saucepan over low heat. Cook and stir for 15 minutes or until thick. Pour over biscuit base. Bake for 10 minutes or until bubbling. Cool completely.

Combine chocolate and oil in a heatproof bowl over a saucepan of simmering water (don't allow water to touch bowl). Cook and stir for 4 minutes or until melted. Stir in half the raisins. Pour over caramel in pan. Sprinkle with remaining raisins. Chill for 1 hour or until set. Cut into squares. Serve.

 

Nutrition/Piece:

1389kJ; 19g fat (12g sat); 5g protein; 38g carbohydrate; 1g fibre

 

Courtesy of recipes+