Celebration Caramel Slice

Every year for Halloween I get candy just in case. This year it was a container of Celebrations. Then I wasn't home and have no idea if anyone actually came to the door, which is probably a good thing because I already made these with the Celebrations...

This is adapted from my usual caramel slice recipe. Just with added chocolate bars.

Ingredients:

Base:

.65 cups/125g unsalted butter, melted

1 cup/120g self raising flour

1/2 cup/100g caster sugar

1/2 cup/90g desiccated coconut

15-20 miniature chocolate bars

Go for things with a cookie base or element, like Twix or Snickers or Malteasers, avoid things with nougat, like Milky Way or Mars Bar. The Bounty added an extra coconut element

Caramel:

30g unsalted butter

75g golden syrup

600g sweetened condensed milk

Chocolate Topping:

200g plain chocolate

30g unsalted butter

8-12 miniature chocolate bars

Now is the time to unleash the nougat! Go for the Mars Bars and Milky Way!

Instructions:

Preheat the oven to 180˚C/350˚F

Line a 18 x 20cm baking tray (or similar) with baking paper

I use a roughly 21 x 21 silicone pan, this is also fine

For the Base:

Chop up the miniature chocolate bars into roughly 6 pieces each

Scatter chopped pieces over the bottom of the prepared pan

How'd that treacherous Milky Way get in there?! That was swiftly removed after the photograph was taken.

In a large bowl in a double boiler set up, melt the butter remove from heat

Mix in sugar and coconut, then flour

Press base over chopped chocolate

Bake for c.15 minutes until lightly browned

For the Caramel:

In a saucepan, combine the butter, golden syrup and sweetened condensed milk

Set over medium low heat and bring to a boil, stirring gently until darkened and thickened

Pour over cooked base and bake for another 10 minutes until dark and bubbly

While the caramel layer is cooking, chop the chocolate for the topping

As soon as the caramel slice comes out of the oven, sprinkle the chopped chocolate over the top so that it melts a little bit into the caramel

Let cool completely

Make the Chocolate Topping:

In a double boiler situation, melt the chocolate and butter

Spread over the cooled caramel and candy layer

If it's not entirely smooth and uniform, don't sweat it

Let cool completely, and slice into desired size