Caramel Chocolate Slice

Prep Time: 25 mins
Cooking Time: 5 mins (plus chilling)
Total Time: 3 hours
Servings: 10

Ingredients:
Base:
• 150g crushed Anzac cookies
• 100g butter

Caramel:
• 100g SaweetWay Baking Allulose
• 30ml water
• 160ml milk
• 160ml thickened cream
• 1 tsp cornflour
• 1 tsp water

Chocolate Topping:
• 100g milk chocolate
• 80g unsalted butter
• 50g SaweetWay Baking Allulose

Method:

1. Melt butter and combine with crushed Anzac cookies.

2. Line a loaf tin and press mixture into the base. Chill for 20 minutes.

3. In a pot, caramelise SaweetWay granules and water over high heat.

4. Add cream and milk. Mix cornflour with water and stir into boiling caramel.

5. Let it thicken, then cool for 20 minutes. Pour over biscuit base and chill.

6. For topping, melt chocolate, butter, and SaweetWay granules. Stir until smooth.

7. Pour over caramel and chill for 2–3 hours.

8. Slice and enjoy!