Smokey Chocolate Caramel Slice

Smokey Chocolate Caramel Slice

Last week our mate Julian from 3DChef came by to chat all things butter art – he creates the moulds we use for our bespoke butters. He turned up with a tray of these smokey caramel slice, made with our smoked butter. These are mind blowing, so I had to share the recipe. It is a refined take on a childhood favourite. The smoked butter is used in the caramel and the golden base, creating a smoky warmth, topped off with dark chocolate and a touch of sea salt.

Ingredients
Base

  • 1 cup plain flour
  • ½ cup brown sugar
  • 125g Pepe Saya Smoked Butter melted

Caramel Filling

  • 1 x 395g tin sweetened condensed milk
  • 60g Pepe Saya Smoked Butter

Chocolate Crown

  • 180g dark chocolate, finely chopped
  • Salt flakes to finish

Method
Prepare the Base

  1.  Preheat oven to 180°C fan-forced
  2. Line a 28 x 18cm, 3cm-deep slice tin with baking paper. (Or order a custom silicone mould from Julian)
  3. Combine flour and brown sugar in a bowl
  4. Pour in the melted smoked butter and mix until evenly combined
  5.  Press firmly into the prepared tin. Create a slightly thicker ridge around the edges and a slightly thinner centre for structure and balance
  6.  Bake for 15–20 minutes, or until lightly golden
  7.  Remove and allow to cool slightly

Make the Caramel

  1. Pour condensed milk into a saucepan over medium heat
  2. Add smoked butter in chunks
  3. Stir constantly with a spatula for approximately 8 minutes, until thickened and turning a rich golden colour. Tip: For an ultra-smooth finish, strain through a medium sieve beforepouring
  4.  Pour over the baked base and spread evenly
  5. Return to the oven for 12 minutes, or until the surface bubbles and develops light golden patches. Cool completely at room temperature

The Chocolate Crown

  1. Place chopped chocolate in a heatproof bowl
  2. Microwave in 30-second bursts, stirring between each interval; or on the stove in a double boiler (bowl over a saucepan of gently simmering water). Even if it doesn’t look melted at first – stir!
  3. Continue until smooth and glossy. (Temper if desired for a firmer snap)
  4. Pour over the cooled caramel and spread evenly
  5. Finish with a scattering of salt flakes

Set & Serve

  1. Refrigerate until completely set
  2. Slice with a warm knife for clean edges
  3. Enjoy!
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