Pittwater Life April 2024 Issue

Food Life
with Janelle Bloom
Food Life
Recipes: janellebloom.com.au; Insta: instagram.com/janellegbloom/
These chocolate and caramel
treats will hit the sweet spot
There are many iconic food pairings –
like bread and butter, bacon and eggs,
burgers and fries, milk and cookies
– although my favourite has to be chocolate
and caramel. Easter weekend (or week) is
Janelle’s easy
chocolate caramel
slice
Makes 12-16
1 x 395g can sweetened
condensed milk
2 tbs golden syrup
50g butter
200g milk or dark chocolate,
melted
Base
125g butter, at room
temperature
1/3 cup caster sugar
1¼ cups plain flour
1. Preheat oven to 160°C fan
forced. Grease a 20cm square
(base) cake pan then line the
base and sides with baking
paper, allowing the paper to
overhang the sides.
2. To make the base, use
an electric mixer to beat
the butter and sugar together
until pale and creamy. Add
the flour. Beat on low speed
until just combined. Use your
hands to bring the mixture
together. Press evenly into
the pan and smooth the
surface. Bake for 15 minutes
or until lightly browned.
Remove from the oven and
set aside for 10 minutes.
3. For the caramel filling,
combine the condensed milk,
golden syrup and butter
in an medium heatproof,
microwave-safe Pyrex
bowl (see Janelle’s Tip).
Microwave, uncovered for
3-4 minutes on High/100%,
whisking every minute until
light golden and thickened
slightly.
4. Pour the warm caramel over
the warm base. Bake 10-12
minutes or until the edges
are deep golden. Set aside
to cool 1 hour.
5. Pour the melted chocolate
evenly over the caramel
filling and smooth the
surface. Set aside to cool.
Cut into pieces to serve.
Janelle’s Tip: Make sure the
bowl is not scratched, deep
scratches from well-used bowls
can crack when used in the
microwave to make caramel.
For a double chocolate
caramel slice: Follow the steps
above, whisking 2 tablespoons
cocoa powder into the hot
caramel at the end Step 3.
the perfect time to share these treats; but
they come with a warning – they are rich,
decadent, delicious and should be enjoyed
in moderation (easier said than done, right?)
Enjoy!
3-ingredient
chocolate caramel
pretzel treats
Makes 21
21 baked pretzel
170g block Rolo chocolate
21 pecans, salted macadamia
nuts, fresh raspberries
1. Preheat the oven 130°C fan
forced. Line a baking tray
with baking paper.
2. Place the pretzels on the
tray allowing a little room
between each. Carefully
cut the block of chocolate
into squares. Place 1
square into the centre of
each pretzel. Place into
the oven for 5 minutes
until the chocolate looks
melted and soft but still
holds its shape.
3. Remove from the oven,
press pecan, macadamia,
or raspberries into the
soft chocolate. Allow to
cool 15 minutes then place
the tray in the fridge for 1
hour to set.
4. Pretzel treats will keep in the
fridge for up to 8-12 hours
before the pretzel softens.
Variations
For Easter, replace the Rolo
chocolate squares with
caramel-filled easter egg.
Replace the raspberries with ½
a small fresh strawberry.
Replace the pecans and
sandwich with a second
pretzel.
66 APRIL 2024
The Local Voice Since 1991