Espresso Caramel and White Chocolate Slice

We’re putting together the ultimate summer recipe collection in celebration of the glorious sun-drenched days coming our way. On today’s menu: Espresso Caramel and White Chocolate Slice.

Serves 8-10

Ingredients

300g digestive biscuits
270g unsalted butter
3 x 395g cans sweetened condensed milk
175ml golden syrup
20ml espresso shot
350g white chocolate, chopped
3 tsp vegetable oil
Chocolate-coated coffee beans, roughly chopped, to serve (optional)

Method

1. Preheat oven to 170°C. Grease a 20 x 30cm lamington pan and line with baking paper, extending 2cm over the sides.

2. Place digestives in a food processor and process until crumb consistency. Melt 150g of the butter, add to food processor and continue to process until combined. Transfer mixture to lamington pan, spread out evenly and press lightly to cover base. Chill for 15 minutes.

3. Place condensed milk, golden syrup, espresso and remaining 120g butter in a saucepan over medium-low heat and stir until smooth. Pour mixture over the cooled base and bake for 30 minutes or until dark golden and the edges are set. Allow to cool for 15 minutes, then return to the refrigerator for 15 minutes to chill (caramel will continue to set as it cools).

4. Place chocolate and oil in a bowl over a saucepan of gently simmering water (the bowl shouldn’t touch the water) for 5 minutes, then remove from heat and stir until melted and smooth. Cool slightly.

5. Remove slice from fridge and pour chocolate over caramel, shaking the pan gently so the chocolate is even and smooth. Return to the fridge and chill for 2 hours or until set. Cut slice into bars and scatter with coffee beans.