caramel slice

caramel slice

This is an easy recipe to make but takes a little bit of fiddling. You make the biscuit base, then bake it. Then you make the caramel filling and bake it again. Then you need it to be cooled completely before melting the chocolate and smoothing it out over the top and letting it set. Don’t be discouraged by this though as all of the steps are easy to do and once you’ve seen how good it tastes, you’ll be making it so much that you’ll be able to do it with your eyes closed.

Good idea to read the recipe fully before starting.

biscuity base

1 + 1/2 cups of plain flour (replace with gluten free flour if you prefer)
1 x cup of desiccated coconut
3/4 cups of brown sugar
150 grams of unsalted butter, melted in the microwave

caramel filling

2 x 395 gram tins of condensed milk
125 grams of unsalted butter, chopped into cubes
3 x tablespoons of golden syrup

chocolate topping

220 grams of dark chocolate melts
1 x tablespoon of coconut oil (or vegetable oil)
A pinch of salt

• Preheat the oven to 170℃ fan forced and grease and line a slice or brownie tin (approximately 21cm x 31cm in size) with baking paper, being careful to cover the sides so that no part of the slice sticks to the tin.
• Add the flour, coconut, sugar and melted butter to a large mixing bowl and stir well with a wooden spoon until all incorporated.
• Tip this mixture out into the prepared tin and press down with the back of your hand to ensure a nice even layer.
• Bake for ten minutes or until just ever so slightly browned on the edges. Set a timer so that you don’t forget about it. Set it aside to let cool.
• Meanwhile, we’re going to get on to making the caramel filling. Simply add the tins of condensed milk, butter and golden syrup to a small saucepan and cook over a medium heat until melted, whisking as you go. Be careful here. It’s hot, hot, hot and not something that you want to burn yourself on. Keep stirring and bring it off the heat as soon as it’s ever so slightly darkened in colour.
• Working quickly here, as the caramel will start to set, pour over the biscuit base and smooth out using the back of a spoon. Pop this back into the oven for approximately 10 minutes or until slightly browned on top.
• Let cool completely. I throw it in the fridge to help it along.
• Once cooled, we’re going to get cracking on the chocolate topping by simply melting the chocolate in a microwave safe bowl, firstly for one minute on high. Take it out and give it a good stir and then depending on how it’s looking, give it another 30 seconds or so until nearly melted completely once stirred. You want to be careful here so as not to burn it, hence my advice to watch it closely. Stir through the oil (which will help loosen it up) and a little sprinkle of salt for good measure.
• Working quickly here again, pour the melted chocolate over the top of the cooled slice and place back in the fridge to set before cutting into small pieces to serve.
• This will keep well in an airtight container in the fridge for a week (if it lasts that long).