Recipe Chokito caramel fudge slice : Easy, Special and Delicious

Recipe Chokito caramel fudge slice : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Chokito caramel fudge slice. This Recipe Chokito caramel fudge slice : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Chokito caramel fudge slice was necessary 30m, cook 25m and serving 25m. Attention: allergies . Without having to wait long, let's just check the Recipe Chokito caramel fudge slice

This has all the classic elements of a Chokito, from the rich caramel fudge filling and crunchy choc-bubble topping to the hidden layer of Chokito inside.

16 Ingredients

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  125g unsalted butter, at room temperature
  
  
  


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  155g (3/4 cup) caster sugar
  
  
  


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  1 tsp vanilla extract
  
  
  


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  1 egg
  
  
  


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  150g (1 cup) plain flour, sifted
  
  
  


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  1 tsp baking powder
  
  
  


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  30g (1/4 cup) cocoa powder, sifted
  
  
  


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  9 x 55g Chokito chocolate bars
  
  
  


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  200g dark cooking chocolate, chopped, plus, extra, melted, to drizzle
  
  
  



• caramel fudge layer



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  50g unsalted butter, chopped
  
  
  


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  390g can sweetened condensed milk
  
  
  


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  60ml (1/4 cup) golden syrup
  
  
  


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  80g (1/2 cup) brown sugar
  
  
  


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  150g white chocolate, chopped
  
  
  



• bubble choc



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  150g milk chocolate, chopped
  
  
  


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  35g (1 cup) puffed rice
  
  
  


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  Select all ingredients
  
  
  

8 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C/160C fan forced. Grease the base and sides of a square 20cm baking pan. Line with baking paper, allowing the sides to overhang.
  
  
  


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  Step 2
  
  
  
  
  Use electric beaters to beat the butter and sugar in a large bowl until pale and creamy. Add vanilla and egg and beat until combined. Add the flour, baking powder and cocoa and beat until smooth.
  
  
  


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  Step 3
  
  
  
  
  Spoon the batter into the prepared pan. Smooth the surface. Bake for 18-20 minutes, until firm to touch. Remove from the oven and gently press down the edges of the slice while it is still warm to form a flat, even layer. Cool completely in the pan.
  
  
  


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  Step 4
  
  
  
  
  For the caramel fudge, melt the butter in a saucepan over low heat. Add the condensed milk, golden syrup and brown sugar. Increase the heat to medium and stir constantly for 3-4 minutes or until the mixture thickens.
  
  
  


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  Step 5
  
  
  
  
  Remove from the heat and add the white chocolate. Stir until smooth. Leave to cool slightly. Line the slice base with Chokito bars, cutting to fit and reserving any leftovers. Pour over the caramel fudge. Place in the fridge for 4 hours or until set.
  
  
  


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  Step 6
  
  
  
  
  Meanwhile, for the bubble choc, line a baking tray with baking paper. Place the chocolate in a microwave-safe bowl. Microwave on Medium, stirring every 30 seconds, until melted. Add puffed rice and stir to coat. Pour onto prepared tray and spread to make a 1cm-thick layer. Place in the fridge for 30 minutes to set.
  
  
  


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  Step 7
  
  
  
  
  Roughly chop the reserved Chokito. Place dark chocolate in a microwave-safe bowl. Microwave on Medium, stirring every 30 seconds, until melted. Pour over the caramel fudge. Cut bubble choc into shards and press into top of slice while chocolate is still warm. Top with chopped Chokito. Place in the fridge for 1 hour to set.
  
  
  


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  Step 8
  
  
  
  
  Bring the slice to room temperature. Lift out of the pan, cut into small squares and drizzle with extra chocolate.
  
  
  

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