Chocolate Topped Caramel Slice (97% Sugar-Free)
by Lakanto Australia

Now made Responsibly Sweet with 81% Less Carbs and 93% Less Sugar than using conventional sugars.

KETO / LOW CARB / HIGH SOURCE OF FIBRE

Ingredients

• 175g plain sugar-free chocolate cookies  Lakanto Chocolate Cookie Recipe
• 70g unsalted butter, melted
• 550g Lakanto Chocolate Crumb (or Sugar Free Dark Chocolate)
• 80ml double cream
• 60g Bakers Vanilla Syrup
• 60ml (1/4 cup) vegetable oil

• 500g white chocolate melts (Cacao Butter)
• 80g unsalted butter, chopped
• 60g Bakers Vanilla Syrup

• 4 cups full fat milk
• ¾ cup whipping cream
• 1 cup Lakanto Baking Blend
• pinch salt
• 3 tbsp cornflour
• 1 tsp vanilla extract
• 150g (1 cup) roasted peanuts, coarsely chopped

• 250ml (1 cup) double cream
• 315g (1 1/2 cups) Lakanto Baking Blend
• 1 tbsp Lakanto Golden Malt Syrup
• 125g unsalted butter, chopped

Method Condensed Milk 

1. Whisk together milk cream and syrup in a medium saucepan over medium-low heat.

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2. Whisking often, bring to a low simmer.

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3. Continue to simmer, whisking often, until milk has reduced approx. by half, about 30 minutes. Dilute the cornflour in 2 Tbsp water then add to the milk and stir for another 5 minutes until it thickens.

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4. Once reduced, remove from heat and stir in vanilla and allow to cool over night.
   
   

Method Biscuit Base

1. Line base and sides of a 20 x 30cm (base measurement) slice pan with baking paper. (or suitable baking container)

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2. Process biscuits in a food processor until finely crushed. Add butter and process until well combined.

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3. Transfer to prepared pan. Spread and press the mixture firmly over base. Place in the fridge for 30 minutes to chill.

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4. Spread melted dark chocolate over biscuit base. Place in fridge to chill.

1. Place the white chocolate in a heatproof bowl.

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2. Melt the butter in a small saucepan over low heat. Add the condensed milk and cook, stirring constantly, for 2-3 minutes or until mixture is hot (be careful not to burn the mixture as it can easily catch on the base of the pan).

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3. Pour mixture over the white chocolate. Add vanilla and stir gently until chocolate melts. Stir in peanuts. Pour over base. Place in fridge for 2-3 hours or until firm.

1. Heat cream in a saucepan over medium heat until almost to the boil.

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2. Stir the Lakanto Baking Blend, water and Lakanto Golden Malt Syrup in a saucepan over low heat for 5 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 12-15 minutes or until golden. Remove caramel from the heat.

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3. Carefully stir the cream into the caramel. Return mixture to medium heat, and
   cook, stirring constantly, for 1-2 minutes or until smooth.

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4. Set aside for 30 minutes to cool slightly. Stir in the butter until melted and well combined. Pour over the fudge. Place in fridge for 3 hours or until firm.

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5. Place the milk chocolate and oil in a small microwave safe bowl. Cook, stirring every 30 seconds, on high for 1 1/2 minutes or until smooth. Spread evenly over the caramel to cover. Place in the fridge for 20 minutes to set. Remove from the pan and use a hot sharp knife to cut into squares. The caramel will get gooey on sitting.

Approx. Nutritional Information Per Serve 80g - Energy 1640kJ (391 Cal) - Protein 3.2g - Total Fat 38.3g Saturated Fat 13.4g  Carbohydrate 5.0g - Fibre 7.3g - Sugar 1.8g  Sodium 40mg

RSLA0292**