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Name: Chocolate Carmel Slice
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 24 Ice cream wafers; milk; 3 ts Peanut butter; 3/4 c Canned sweetened condensed; 185 g (6 oz.) dark chocolate; 1 1/2 tb Golden syrup; 15 g (1/2 oz.) butter; 15 g (1/2 oz.) butter

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INGREDIENTS

24 Ice cream wafers
milk
3 ts Peanut butter
3/4 c Canned sweetened condensed
185 g (6 oz.) dark chocolate
1 1/2 tb Golden syrup
15 g (1/2 oz.) butter
15 g (1/2 oz.) butter

Servings

INSTRUCTIONS

Line a 28 cm x 18 cm (11" x 7") lamington tin with aluminum foil. Cover base of tin with 12 ice cream wafers. Trim wafers where necessary to fit base perfectly. Remove wafers from tin and cut remaining 12 wafers to correspond. Combine chocolate and butter in top of double saucepan, melt chocolate over simmering water, spread base of tin with half of chocolate. Arrange wafers over chocolate and refrigerate while preparing filling. Combine sweetened condensed milk, butter and golden syrup in saucepan, stir constantly over medium heat until mixture begins to stick and bubble on the base of the pan, continue stirring another 3 minutes; stir in peanut butter. Spread carmel mixture evenly over wafers, arrange rest of wafers on top. Spread wafers with remaining chocolate. Refrigerate 30 minutes or until chocolate is set. Stand at room temperature 20 minutes before cutting. Cut into squares and then into triangles with a sharp knife. The recipes says Compound Chocolate is not recommended for this recipe. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

NOTES

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Chocolate Carmel Slice

24 Ice cream wafers
 milk
3 ts Peanut butter
3/4 c Canned sweetened condensed
185 g (6 oz.) dark chocolate
1 1/2 tb Golden syrup
15 g (1/2 oz.) butter
15 g (1/2 oz.) butter

Line a 28 cm x 18 cm (11" x 7") lamington tin with aluminum foil.  Cover base of tin with 12 ice cream wafers. Trim wafers where  necessary to fit base perfectly. Remove wafers from tin and cut  remaining 12 wafers to correspond.    Combine chocolate and butter in top of double saucepan, melt  chocolate over simmering water, spread base of tin with half of  chocolate. Arrange wafers over chocolate and refrigerate while  preparing filling.    Combine sweetened condensed milk, butter and golden syrup in  saucepan, stir constantly over medium heat until mixture begins to  stick and bubble on the base of the pan, continue stirring another 3  minutes; stir in peanut butter.    Spread carmel mixture evenly over wafers, arrange rest of wafers on  top. Spread wafers with remaining chocolate. Refrigerate 30 minutes  or until chocolate is set. Stand at room temperature 20 minutes  before cutting. Cut into squares and then into triangles with a sharp  knife.    The recipes says Compound Chocolate is not recommended for this  recipe.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition

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Serving Size: 1 Serving (301g)
Recipe Makes: 1 Servings

Calories: 114
Calories from Fat: 30 (26%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.6g
Cholesterol 4.9mg		2 %
Sodium 56.6mg		2 %
Potassium 118.2mg		3 %
Total Carbohydrate 19.8g		6 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 19.5g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 114

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