Caramel slices have never - until now - been high on my list of sweets. Usually the biscuit base is too dry and the rest just overwhelmingly sweet and flavourless. Not so with these! A staff member at Muntons called Patsy gave me a recipe to try using their Spraymalt (dried malt extract, DME) in place of some of the sugar in the traditional recipe, in both the base and the caramel. What a transformation! The overtones of Ovaltine/Maltesers makes these really tempting, with a much more complex flavour. It's been a job to keep them long enough to grab a photo.
Biscuit Base:
Grease and flour (or line) a shallow but lipped baking tray – a Swiss roll tin is ideal. Put the flour and salt into a mixing bowl, rub in the butter then stir in the sugar and Spraymalt Light. Work the mixture together until it forms a smooth stiff ball of dough, then roll or press it out into the baking tray. Prick all over with a fork and chill for 15 minutes. Heat the oven to 160C/325F/gas mark 3, then bake until golden brown (about 20-25 minutes).
Caramel Filling:
Place the ingredients in a saucepan, heat over a low heat and stir continuously. Let simmer gently for 5 to 7 minutes, still stirring, leave to cool slightly then spread over biscuit base. Place in fridge until cold.
Chocolate Topping:
Carefully melt the chocolate in the microwave for about a minute, or in a bowl over a pan of water. Spread over the cooled caramel. Allow to cool - avoid the fridge at this stage or the chocolate may develop a bloom (discolouring).
