Choc-caramel oreo slice
Oreo-lovers will adore this decadent slice! With a crumbly biscuit base, a rich, oozy caramel and a sweet choc-oreo topping, your sweet tooth will thank you for this one!
- 20 mins preparation
- 25 mins cooking
- 2 hrs marinating
- Makes 18
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Ingredients
Choc-caramel oreo slice
- 250 gram packet choc ripple biscuits, crushed
- 125 gram butter, melted, plus 125g extra, chopped
- 395 gram can sweetened condensed milk
- 1/3 cup golden syrup
- 1/3 cup caster sugar
- 150 gram milk chocolate, chopped
- 150 gram dark chocolate, chopped
- 2 teaspoon vegetable oil
- 1/2 x 200g box original oreo biscuits, roughly chopped
Method
Choc-caramel oreo slice
- 1Lightly grease and line a 18X28cm slice pan with baking paper.
- 2In a medium bowl, mix biscuit crumbs and butter. Stir until combined. Press firmly into base of pan. Chill.
- 3Meanwhile, in a medium saucepan, stir condensed milk, extra butter, syrup and sugar on low, for 12-15 minutes until caramel in colour. Pour over biscuit base. Chill for 1 hour until set.
- 4In a medium heat-resistant bowl, combine chocolate and oil. Place over a saucepan of simmering water. Heat, stirring, for 4-5 minutes until smooth.
- 5Reserve 1/3 cup crushed Oreos. Gently fold remaining through chocolate. Spread over caramel and sprinkle with extra Oreos. Chill for 1 hour or until set. Cut into squares. Store in an airtight container in the fridge.
Notes
Use any favourite chocolate biscuit in place of oreos.