Caramel Slice
Ingredients
- 1 cflour
plain/all purpose
- ½ cbrown sugar
, loosely packed
- ½ cdesiccated coconut)
(us: sweetened finely shredded coconut, note 1
- 125 g4.5oz unsalted butter
, melted
- 125 g4.5oz unsalted butter
, roughly chopped
- ½ cbrown sugar
, loosely packed
- 1 tspvanilla extract)
(or essence
- 395 g14oz sweetened condensed milk)
(1 can, 300ml
- 200 g7oz dark or milk melting chocolate)
(us: semi-sweet chocolate chips
- 1 tbspvegetable oil
Directions
Base
- 1
Preheat oven to 180°C/350°F (fan 160°C)
- 2
Grease and line a 28x 18cm (lamington pan) / 7" x 11" rectangle pan with baking/parchment paper (Note 2). Have overhang for ease of removal.
- 3
Mix together Base ingredients and press into a pan (I use an egg flip)
- 4
Bake for 15 minutes until the surface is golden. Cool in fridge if you have time (Note 3).
Caramel
- 1
Lower oven to oven to 160°C/320°F (fan 140°C)
- 2
Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.
- 3
When bubbles appear, add condensed milk. Whisk constantly for 5 minutes (Note 4), until you start getting some big slow bubbles on the base.
- 4
Once bubbles start appearing, whisk for 1 minute, then pour onto Base. Tilt pan to spread evenly.
- 5
Bake for 12 minutes. Don't worry if you get splotchy brown bits (this happens with ovens that don't distribute heat evenly).
- 6
Cool on counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch. (Note 5)
Chocolate
- 1
Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted (takes me 4 x 30 sec).
- 2
Pour over caramel, spread with spatula. Then gently shake pan to make the surface completely flat.
- 3
Refrigerate 1 hour or until set. Remove from fridge and leave out for 5 minutes to take chill out of chocolate slightly. Then cut into bars or squares to serve!
Caramel Slice
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About this Recipe
Craving that perfect balance of crumbly biscuit, rich caramel, and a snappy chocolate topping? This Caramel Slice recipe promises a delightful homemade treat, offering all the joy of a classic dessert without any of the common pitfalls.
What makes this Caramel Slice truly stand out is its commitment to perfection: a creamy caramel filling that sets beautifully, ensuring no runny mess, and a chocolate topping engineered to cut cleanly, leaving no frustrating cracks. You'll love how these thoughtful touches elevate a simple dessert into something truly special and satisfying.
Prepare for a luxurious experience for your taste buds. Each bite of this Caramel Slice delivers a tender, buttery base, followed by a deeply sweet and smooth caramel that melts in your mouth. The top layer of chocolate provides a delightful contrast in texture and a rich finish that complements the sweet caramel without overpowering it. It’s an indulgent sweet, perfect for capping off a meal or enjoying with a cup of coffee or tea.
Customizing Your Caramel Slice
This recipe is wonderfully adaptable to your preferences. You can easily swap the dark chocolate for milk chocolate if you prefer a sweeter, milder topping, or even a blend of both for a balanced flavor. While the recipe calls for desiccated coconut, you can adjust the amount to your liking or omit it entirely for a simpler base. For the base, plain or all-purpose flour works perfectly. The butter and brown sugar form the essential structure, but feel free to experiment with different types of brown sugar for subtle flavor shifts.
Serve this decadent Caramel Slice as a standout dessert at gatherings, a comforting treat for family, or a special indulgence just for yourself. It pairs wonderfully with a strong espresso or a warm cup of your favorite tea.