Prep: 60 minutesCook: 24 minutesTotal: 1 hour 24 minutes
A simple slice made up of shortbread, caramel and thick chocolate topping.
- 65 grams (1/2 cup) icing or powdered sugar
- 140 grams (1 cup) plain flour
- 75 grams (3/4 cup) desiccated coconut
- 115 grams (1/2 cup or 1 stick) unsalted butter, melted
- 240 ml (1 cup) sweetened condensed milk
- 60 grams (1/4 cup) unsalted butter
- 1 tablespoon golden syrup or maple syrup, optional
- Sea salt
- 225 grams (1 and 1/2 cups) milk or dark chocolate, broken into pieces
- 1 tablespoon vegetable oil or coconut oil
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8 inch square baking tin with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later).
- In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
- Place mixture into baking pan and press down to form one even layer. Bake in the oven for 12 minutes or until the crust is slightly golden on the edges. Remove from oven and set aside while you make the caramel.
- In a medium-sized saucepan, add sweetened condensed milk, butter and syrup (if using). Place on a medium heat and stir constantly until the butter melts. Continue to cook, stirring constantly, until caramel turns golden brown and thickens slightly. This takes at least 10 minutes so be patient!
- Once caramel has thickened, remove from heat and stir in a pinch of salt. Pour over shortbread crust. Then bake for another 12 minutes or until golden brown on the edges. Leave to cool for 30 minutes (sprinkle over extra sea salt if you like) before adding chocolate topping.
- Place chocolate in a microwave-safe bowl and heat until melted, stirring every 30 seconds. Once chocolate is melted and smooth, add oil and stir. Then pour over caramel layer. Spread out into one even layer and then place in the fridge for at least 2 hours to cool and set.
- When you’re ready to serve, carefully lift slice out of baking tin and cut into small squares. If it’s too hard to cut (for example, if you left it in the fridge overnight), just let it sit at room temperature for 10 minutes or so and it will soften slightly.
- You don’t have to add golden syrup or maple syrup but it does give the caramel a little extra depth of flavour. If you don’t have any or can’t find any, leave it out.
- It’s important to heat the caramel on a MEDIUM heat only. Too hot and you will burn the caramel and it will stick to the bottom of the saucepan or you will get little flecks of burnt caramel floating in it.
- Keep stirring your caramel at all times. Pull up a chair because you will need to sit there for at least 10 minutes until it turns golden brown and thickens. The change is subtle but see photo below for colour guidance.
- I use a mix of milk chocolate and dark chocolate for my Caramel Slice. You can use whatever chocolate you prefer.
- The oil in the chocolate topping allows the chocolate to be cut without cracking – especially when cold. Most mild tasting oils will work but I’ve only tried with vegetable and coconut oil. If you use coconut oil make sure it is melted.
Category: SliceMethod: DessertCuisine: Australian