Caramel Slice

Caramel Slice

from recipetineats.com
Sweet
55 min
470 kcal / serving

Recipe video above. An easy Caramel Slice recipe that delivers as promised - a creamy caramel filling that sets perfectly (no more runny caramel!) and chooclate that doesn't crack when you cut into it!

Ingredients

  • 1 cupflour, (plain/all purpose)
  • ½ cupbrown sugar (, loosely packed)
  • ½ cupdesiccated coconut ((us: sweetened finely shredded coconut, note 1))
  • 125 g4.5oz unsalted butter (, melted)
  • 125 g4.5oz unsalted butter (, roughly chopped)
  • ½ cupbrown sugar (, loosely packed)
  • 1 tspvanilla extract ((or essence))
  • 395 g14oz sweetened condensed milk ((1 can, 300ml) (note 1b))
  • 200 g7oz dark or milk melting chocolate ((us: semi-sweet chocolate chips))
  • 1 tbspvegetable oil

Directions

Base

  1. 1

    Preheat oven to 180°C/350°F (fan 160°C)

  2. 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. 3

    Mix together Base ingredients and press into a pan (I use an egg flip)

  4. 4

    Bake for 15 minutes until the surface is golden. Cool in fridge if you have time (Note 3).

Caramel

  1. 1

    Lower oven to oven to 160°C/320°F (fan 140°C)

  2. 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. 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. 4

    Once bubbles start appearing, whisk for 1 minute, then pour onto Base. Tilt pan to spread evenly.

  5. 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. 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. 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. 2

    Pour over caramel, spread with spatula. Then gently shake pan to make the surface completely flat.

  3. 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!