Wednesday, 10 May 2017

'Evil' Slice

I have been working in a casual position at a local cookware shop. A customer came in wanting to purchase a new slice tin.  In the course of assisting him we got to discussing cooking and I was intrigued by his description of the slice and especially taken by the title - Evil Slice. To my surprise, Andrew returned to the store and left the recipe for me. Thank you Andrew for sharing the recipe for the 'Evil' slice.

Yes it really is 'evil' and absolutely delicious. A chocolate biscuit base, topped with a decadent caramel and chocolate bar filling and sprinkled with nuts. I made one or two changes to the recipe - treacle for the golden syrup, more picnic bars than the recipe stipulated and I added a teaspoon of sea salt flakes. Toasted almond slivers were chopped and sprinkled over the caramel mixture. Be warned, it is hard to stop at one piece.

Evil Slice
250 g Chocolate Ripple biscuits, finely crushed
125 g butter, melted
1 cup (can) condensed milk
1/4 cup golden syrup (treacle)
1/2 cup brown sugar
90 g butter, extra
250 g Picnic chocolate bars (400g / 4 x 100g bars)
1/4 cup crushed nuts  ( toasted almond slivers)

Optional, 1 teaspoon salt flakes

Grease and line slice tray with baking parchment.

Combine melted butter and crushed biscuits, mix well. Press biscuit mixture into the slice tin and refrigerate.

Combine extra butter, golden syrup, condensed milk and brown sugar in a saucepan over low heat.

Stir until mixture thickens and leaves the sides of the pan.

Add the chopped Picnic bars and salt, if using and stir through the caramel mixture.

Spread the caramel topping over the biscuit base and sprinkle with the crushed nuts.

Refrigerate until set, turn out and slice into small squares or fingers.

No comments:

Post a Comment