Chocolate Topped Caramel Slice (97% Sugar-Free)

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.
2. Whisking often, bring to a low simmer.
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.
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)
2. Process biscuits in a food processor until finely crushed. Add butter and process until well combined.
3. Transfer to prepared pan. Spread and press the mixture firmly over base. Place in the fridge for 30 minutes to chill.
4. Spread melted dark chocolate over biscuit base. Place in fridge to chill.

1. Place the white chocolate in a heatproof bowl.
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).
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.
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.
3. Carefully stir the cream into the caramel. Return mixture to medium heat, and
   cook, stirring constantly, for 1-2 minutes or until smooth.
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.
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**