Take your classic caramel slice, add walnuts and ginger and you’ve got a delectable new flavour.
200g dark chocolate
1 packet ice cream wafers
1½ tins sweetened condensed milk
2 tablespoons golden syrup
3 teaspoons crunchy peanut butter
½ cup chopped walnuts
¼ cup chopped ‘naked’ ginger
½ teaspoon vanilla extract
Line a tray 18cm x 28cm approximately, with foil.
Combine the chocolate and copha over low heat and stir until well combined and melted. Pour half over the base and lay half of the wafers on top. Refrigerate 15 minutes. Keep the remaining chocolate mixture warm.
Meanwhile make the filling. Place the condensed milk, golden syrup and butter in a saucepan and bring to the boil, stirring, over medium heat. Reduce heat and cook for 3 minutes, stirring constantly. Mix in the walnuts, ginger and vanilla. Cool for 3 minutes, then spoon over the chilled base.
Top with a layer of wafers and then pour over the remaining chocolate and spread out to cover completely. Leave to set for several hours before cutting into small squares or triangles to serve.