I found this recipe in a Donna Hay magazine and within ten minutes of reading it I was in the supermarket buying the ingredients.
Mouthwateringly luscious, this gooey crunchy toffee-caramel slice is completely wicked and dangerously good. I have to say its not overly sweet, more dark and rich.
I adapted the recipe slightly by adding the remainder of my baklava mix to the rice bubbles. Not only do the pistachios add colour the combination of nuts are a winning match with the caramel. Also a drop of Amagnac in the chocolate ganache ties in beautifully with the slice.
100 g dark chocolate
125 g butter
1 cup light brown muscovado sugar
2/3 cup plain flour
1 tbsp cocoa
1 tsp vanilla essence
2 cups caster sugar
1/2 cup water
1/2 cup cream
50 g butter
60 g rice bubbles
1/4 cup baklava nut mix
300 g dark chocolate
1/2 cup cream
2 tsp Amagnac
Preheat oven to 180 degrees
B Place the chocolate and butter in a saucepan and melt until smooth over a low heat. Set aside.
In a mixing bowl combine sugar, eggs, flour, cocoa and vanilla with the chocolate mixture and stir until well combined.
Pour into a baking paper lined 20cm-square tin. Bake for 30-35 minutes or until set. Cool in tin.
C Place the sugar and water in a small saucepan over a low heat until sugar is dissolved. Bring to the boil and cook (do not stir) for 8-10 minutes or until the caramel is gloriously golden.
Add the cream and butter and stir until combined.
Stir through rice bubbles and nut mix and pour over the brownie base.
Set aside for 30 minutes or until set.
G Place all the ingredients into a saucepan and melt until smooth over a low heat.
Pour over caramel and let set for about 3 hours or until set.
Serve with your favourite pick of tea or coffee. Enjoy!