I’m not bragging but I have most definitely mastered the art of caramel slice and this recipe is absolute perfection. Really, you only have to look at the pictures to know how good it is.
I feel like it is relatively easy to make and it really doesn’t take that long at all. Make the caramel whilst the base is cooking in the oven and make the chocolate topping whilst the caramel is cooking in the oven and you can do it within an hour!
Took it to work today and have never heard anyone rave about a baked treat more than what they did about this. An absolute winner.
Enjoy!
Chocolate Caramel Slice
Ingredients:
Base:
1 cup plain flour
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted
Filling:
100g butter, extra
2 x 395g cans of condensed milk (full-fat)
1/3 cup golden syrup
Topping:
100g milk chocolate
100g dark chocolate
1 TBSP of vegetable oil
Method:
1. Preheat oven to 180 C/160 C fan-forced. Grease and line a rectangular or square pan with baking paper. I used a square tin for a thicker slice but you can use a rectangle tin if you want it thinner.
2. In a bowl, sift flour and combine with sugar and coconut. Add melted butter. Mix well until it all comes together.
3. Press mixture firmly in to prepared pan and bake for 15-20mins or until lightly browned. Cool.
4. Place extra butter, condensed milk and golden syrup in a medium saucepan. Stir constantly over low heat until all combined and smooth. Don’t take your eyes off it as it burns easily. Pour over cooled base and bake for another 20-25mins until golden. Cool.
5. Combine both chocolates and oil in heat-proof bowl and place over saucepan of simmering water. Stir until melted and smooth and pour evenly over cooled slice.
6. Make sure you CUT your slice before placing in fridge to cool otherwise the chocolate will crack. Cool in fridge for about an hour or until chocolate has hardened (I chuck mine in the freezer because I am always desperate to eat it)
Let me know if you give it a go!
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