Caramel slice! This recipe has been created through blood, sweat, and tears.  There have been so many failures and so many flops that I almost gave up trying to make this.  Every time I’d make it the caramel would soak up the base and be all stodgy, but I didn’t let it beat me and I’m sure you can thank me later.

Jo x

 

 

February 20, 2018
  • 15m
  • 30m
  • 45m
  • 1

Ingredients

Biscuits Base

  • 40 g desiccated coconut
  • 60 g brown sugar
  • 50 g rolled oats
  • 100 g butter
  • 80 g self-raising flour (gluten-free works well)

Caramel Mixture

  • 1 tin condensed milk
  • 20 g butter
  • 50 g golden syrup

Chocolate Topping

  • 200 g milk or dark chocolate

Instructions

Thermal Cooking Method

  1. Preheat oven to 180C and line a rectangle slice tin with baking paper.
  2. Start by making the biscuit base. Melt the butter for 2 minutes/60C/speed 4.
  3. Add all other base ingredients and mix 5 seconds/reverse, speed 3 or until well combined. Press the mixture into the prepared tin and flatten down the base with the back of a spoon or fingertips. Cook the base for 10 minutes, then take it out sit aside. Turn the oven down to 160C. Wash the mixing jug and dry well.
  4. Now make the caramel filling by placing all the caramel ingredients into a clean mixing jug for 4 mins/60C/speed 1. Pour this on top of the biscuit base and cook again in the oven for 18 minutes. Remove and sit aside to cool. Wash the mixing jug and dry well.
  5. In a clean mixing bowl add the chocolate in pieces and melt for 3 minutes/60C/speed 1 (or until fully melted). Pour this over the cooled caramel and place in the fridge for 15 minutes. Set a timer.
  6. Using a sharp knife, cut rows into the slice before the chocolate completely sets, otherwise it will crack. Return to the fridge to fully set, approx 20-30 minutes.

Traditional Cooking Method

  1. Preheat oven to 180C and line a rectangle slice tin with baking paper.
  2. Start by making the biscuit base. Melt the butter in the microwave or a saucepan on medium heat until full melted.
  3. Add all remaining ingredients to the bowl and stir to combine well. Press the mixture into the prepared tin and flatten down the base with the back of a spoon or fingertips. Cook the base for 10 minutes, then take it out sit aside. Turn the oven down to 160C.
  4. In a clean saucepan add all the caramel ingredients. Melt over low-med heat until the mixture is completely melted and warm to the touch. Pour this on top of the biscuit base and cook again in the oven for 18 minutes. Remove and sit aside to cool.
  5. Over a double boiler melt the chocolate until just melted. Pour this over the cooled caramel and place in the fridge for 15 minutes. Set a timer.
  6. Using a sharp knife, cut rows into the slice before the chocolate completely sets, otherwise it will crack. Return to the fridge to fully set, approx 20-30 minutes.

Nutrition

  • 20