Baking for Baker

Fellow Aussie and actor Simon Baker requested some sweet treats today for the cast and crew of his show, The Mentalist.  I concocted a delicious array of desserts that will keep everyone on set charged for the late night shoot they have ahead of them! After the success of my Pumpkin Spice and Cream Cheese mini cupcakes, you know I had to include a large batch of those babies!

I also had a special request for an Australian treat that you can't find over here in the States and for the life of me, I don't know why! Caramel Slice is like a homemade gourmet twix and believe me if I had my way, I'd be sending sweet samples to all of you!

Not only does it have a crispy graham cracker crust, the center is a smooth caramel topped with a layer of chocolate... it really is heaven and here's how it's done! {note that I've added a couple of short cuts to make it a little faster and easier}

the chirpy birds caramel slice
1 cup of Graham Cracker Crumbs
6 Tablespoons of unsalted butter melted
1 1/2 small cans of sweetened condensed milk
2 tablespoons of Golden Syrup
2 tablespoons of butter
6oz of good Semi Sweet Chocolate
2 tablespoons of butter

Preheat Oven to 350F.
Add melted butter to Graham Cracker crumbs and make sure that mixture is even.  Press down firmly into a 11'' x 7'' baking dish ensuring that the base is nice and compressed. Put into oven for approximately 10 minutes so that crust is golden brown and set aside.

Put condensed milk into a medium sized saucepan over medium heat and add butter and golden syrup.

Golden Syrup is an English malted type corn syrup and if you have any trouble finding it, you can just leave it out!

Continue to whisk mixture for around 12 minutes until it begins to darken and become thick.  Be sure to keep your eye on the caramel and continue to whisk! We want a smooth even toned caramel :)

Transfer Caramel into crusted baking dish and ensure that it is evenly coating the base.  Place back into the oven for around 15 minutes keeping an eye on the caramel as is begins to darken and thicken.  Remove from oven once caramel is set and allow to cool for around 20 minutes. Put into the refrigerator for around two hours so that it completely cools.

Melt chocolate and butter over double boiler and continue to stir until smooth and shiny.  Cover the Caramel with chocolate ensuring that the chocolate coating is even.  Place back into the refrigerator for another 30 minutes.  You want to cut the slice into bars while the chocolate is still malleable otherwise it will crack! Cut into desired squares {remember it's rich so keep it small} and return back to the refrigerator to set completely.

Then, as always, watch them disappear before your very eyes!!

xo tash