Low Sugar Caramel Slice
1. Heat up the caramel to 70℃ (158℉).
2. Blend the remaining ingredients together in a bowl, press into a foil tray and leave to cool.
3. Once set, remove from the tray and layer the tray with melted chocolate.
4. Place back into the tray on top of the chocolate and chill to set.
5. Finish the top with spun chocolate, remove from the foil and cut into required shapes.
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