Dark Chocolate Caramel Slices

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking tray with parchment paper.

   Tip: Use a sharp knife for clean cuts.

2. 2

   In a medium saucepan, combine the granulated sugar, light brown sugar, and salt. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 150°C.

   Tip: Don't stir the mixture during this step.

4. 4

   Remove the saucepan from the heat and carefully pour in the heavy cream. The mixture will bubble up vigorously, so be cautious.

   Tip: The mixture will thicken as it cools.

5. 5

   Return the saucepan to medium heat and cook, stirring constantly, until the caramel sauce thickens and turns a deep amber colour.

   Tip: This should take about 5 minutes.

6. 6

   Remove the saucepan from the heat and stir in the vanilla extract. Let the caramel sauce cool slightly before transferring it to a bowl to cool completely.

   Tip: You can also store the caramel sauce in an airtight container in the fridge for up to 3 days.

7. 7

   In a separate saucepan, melt the dark chocolate over low heat, stirring occasionally.

   Tip: Use a spatula to scrape the sides of the pan.

8. 8

   Pour the melted chocolate into a lined or greased 20cm square baking tin.

   Tip: Use a spatula to spread the chocolate evenly.

9. 9

   Pour the cooled caramel sauce over the chocolate layer.

   Tip: Use a spatula to spread the caramel evenly.

10. 10

    Refrigerate the caramel sauce for at least 30 minutes to set.

    Tip: Cut the slices into desired sizes.

11. 11

    Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Use a spatula to spread the chocolate evenly.

12. 12

    Pour the melted chocolate over the caramel layer.

    Tip: Drizzle with flaky sea salt, if desired.