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Chocolate-Caramel Slice

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Friday, 11 March 2011
List of viewable recipes from "Bon Appetit Desserts" by Barbara Fairchild

Recipe from Bon Appetit Desserts by Barbara Fairchild (Andrews McMeel Publishing, 2010)

Nominated for a 2011 IACP Cookbook Award in the Baking: Savory or Sweet category. For a list of all the finalists check out the our IACP Finalists' Guide.A "slice," a delicious dessert popular in Australia, has a shortbread base that is topped with a layer of caramel and a chocolate glaze. Balancing all that sweetness is a sprinkling of sea salt.

Makes 20 to 24


  • 1 cup unbleached all purpose flour
  • 1/4 cup (packed) golden brown sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon ice water
  • 1 large egg yolk

Caramel Topping
  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup (packed) golden brown sugar
  • 6 tablespoons (3/4 stick) unsalted butter, diced
  • 2 tablespoons golden syrup (such as Lyle's Golden Syrup) or
  • dark corn syrup
  • 1 teaspoon vanilla extract

Chocolate Glaze
  • 6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
  • 3 tablespoons heavy whipping cream
  • Flaked sea salt (such as Maldon)

ImageCrust: Preheat oven to 350°F. Butter 12 x 8 1/4 x 1-inch fluted tart pan with removable bottom. Blend flour, sugar, cornstarch, and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom (not sides) of pan; pierce all over with fork [1]. Bake until golden, piercing if crust is bubbling, about 22 minutes. Cool completely.

Caramel Topping: Whisk milk, sugar, butter, syrup, and vanilla in heavy medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach clip-on candy thermometer to side of pan. Boil gently until caramel is pale golden and thick and thermometer registers 225°F, whisking constantly, about 8 minutes. Pour caramel evenly over crust [2], then spread almost to edge of crust [3]; cool 15 minutes to set.

Chocolate Glaze: Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally until smooth (do not overheat or chocolate will separate). Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour.

Do Ahead: Can be made 3 days ahead. Cover and keep refrigerated.

Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 slices. Transfer to platter and serve.

Ingredient Tip: Sweet and Salty

This recipe uses two ingredients from the U.K.-Lyle's Golden Syrup (a popular British sweetener with a mild butterscotch flavor) and Maldon salt (salt crystals made from evaporated seawater). Both products are available at some supermarkets and specialty foods stores and online from


Last Updated ( Wednesday, 16 March 2011 )
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