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Caramel Slice

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Prep Time 20 minutes
Cook Time 20 minutes
Chilling time 2 hours
Total Time 2 hours 40 minutes
Servings: 12 slices
Course: Baking
Ingredients Method

Ingredients
  

Base
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 cup dessicated coconut
  • 1/4 cup sugar
  • 120 grams butter
Caramel
  • 60 grams butter
  • 397 grams tin sweetened condensed milk
  • 1/3 cup brown sugar
  • 2 tablespoons golden syrup
  • 1/2 teaspoon salt optional
Chocolate top
  • 40 grams coconut oil
  • 200 grams milk chocolate

Method
 

  1. Preheat oven the 150 degrees fan (170 regular) and line a small baking tray approx 22cm x 22cm with baking paper.
Base
  1. In a small bowl combine all base ingredients except the butter.
  2. Melt the butter (120g) and pour into bowl.
  3. Mix quickly until well combined.
  4. Spoon your base into the lined tray and gently press to form a rough but even surface.
  5. Set aside while you make the caramel.
Caramel
  1. In a small saucepan melt the butter for your caramel (60g).
  2. Add your remaining caramel ingredients. Heat on low, stirring constantly until the dugar has dissolved. Continue heating for one minute, the caramel will start to thicken slightly but it will not start to brown. Do not allow the mixture to come to the boil.
  3. Pour the caramel over your base and bake in the oven for 15-20 minutes. This layer will be done when the caramel is a bubbling , light brown all over with a darker caramel brown along the edges. Remove from the oven and leave to cool for at least 1 hour.
Chocolate top
  1. Place the chocolate and coconut oil into a glass bowl over a small saucepan of boiling water.
  2. Heat on low, stirring occasionally. Keep heating until all of your chocolate is melted and smooth.
  3. Pour on top of the cooled slice and level out. Leave your caramel slice in a cool dry place to fully set.
Serving
  1. Using a hot knife, slice your caramel slice into 12 pieces. Wipe the knife down between each slice to ensure a clean cut.
  2. Eat and enjoy