Ingredients
YOU WILL NEED
FOR CARAMEL FILLING
FOR THE BASE
FOR THE CHOC TOP
Method
MIX
1.To make the caramel filling, stir together the Noshu 95% Sugar Free White Choc Baking Chips and evaporated milk in a medium saucepan on low-medium heat. Let this cook, keeping an eye on it and stirring every now and again for 1 hour. After this time, the caramel should have about tripled in thickness and now be a rich golden colour. At this point stir through the butter, vanilla and salt.
2.Whilst the caramel is cooking, preheat the oven to 160°C (150°C fan forced). Grease and line your brownie tin.
3.To make the base, mix together your cupcake mix, melted butter, coconut and oats until combined. Press this mixture into your prepared tin and bake in preheated oven for 20 minutes.
4.Once caramel is ready and the base has been baked with a little time to cool, pour over the caramel and place back in preheated oven for 5 minutes to set the caramel. Set the first two layers aside to cool for at least 20 minutes before adding the third layer.
5.To make the choc topping, gently melt together the Noshu 98% Sugar Free Choc Baking Chips and coconut oil either in a microwave or using a water bath on a stovetop.
SET
6.Pour and smooth this over the top of your caramel layer and let the whole slice set in the fridge for at least 3 hours before cutting and serving.
STORE
7.Store refrigerated in an airtight container for up to 7 days
Let slice come closer to room temp and use a warm knife when cutting to prevent chocolate top from cracking.
Note
