Toffee caramel slices

Ingredients for 1 servings:

• 175 g chocolate cookies
• 70 g butter, melted
• 150 g chocolate, dark or dark couverture
• 400 g milk chocolate or milk couverture
• 60 ml sunflower oil
• 500 g chocolate, white or couverture
• 80 g butter
• 1 can condensed milk, sweetened, approx. 400 ml
• 1 tsp vanilla extract or 1 packet vanilla sugar
• 150 g peanuts, unsalted, coarsely chopped
• 1 pinch of salt
• 250 ml double crème or crème fraîche
• 320 g sugar
• 190 ml water
• 1 tsp glucose syrup (if available)
• 125 g butter

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours 30 minutes

Australian treats that pack a punch

Line a baking or casserole dish (approximately 20 x 30 cm) with parchment paper. Alternatively, place a baking frame on a baking sheet lined with parchment paper. Chocolate base: Crumble the chocolate cookies into a freezer bag and then mix well with the melted butter in a bowl. Pour the crumbs into the dish and press down firmly, using a glass as a rolling pin if desired. Finely chop the dark chocolate, melt it, and spread it evenly over the cookie base. Place the base in the refrigerator. White fudge: Finely chop the white chocolate and place it in a bowl. Slowly melt the butter in a saucepan, add the condensed milk, and bring to a boil for 2-3 minutes, stirring constantly; do not let it burn. Add this mixture to the white chocolate, along with the vanilla extract and a good pinch of salt. Stir the mixture until the chocolate has dissolved, then stir in the chopped peanuts. Spread the mixture onto the now cooled chocolate cookie base. Place the pan in the refrigerator for 2-3 hours until the mixture is firm. Caramel: Heat the double cream in a saucepan slowly until almost boiling. In another saucepan, stir the sugar, water, and glucose syrup (if available) over low heat until the sugar has dissolved. Bring the mixture to a boil and simmer without stirring for 12-15 minutes, or until it turns a beautiful golden color. You may need to occasionally clean the sides of the pan with a wet pastry brush. Carefully stir the double cream into the caramel and simmer over medium heat for another 1-2 minutes until a homogeneous, smooth mixture has formed. Let the mixture cool for about 30 minutes. Then cut the butter into pieces and stir into the caramel until the butter is completely dissolved. Pour this third layer over the fudge and spread it evenly. Place the pan in the refrigerator for another 3 hours. The glaze is the final layer: Melt the milk chocolate in a double boiler and stir in the sunflower oil thoroughly. Spread the chocolate glaze over the caramel and refrigerate for another 30 minutes. Remove the pastry from the pan and cut into pieces with a hot, sharp knife. The caramel will become nice and thick again at room temperature. Only spoilsports count the calories here.