Hands up if you don’t like Chocolate Caramel Slice. I didn’t think so, not one single hand. I get a lot of requests for this slice. Well maybe not the recipe, the requests are for it to be already made.
It’s pretty easy and definitely delicious.
Chocolate Caramel Slice
1 cup SR flour
1 cup desiccated coconut
1 cup brown sugar (firmly packed)
125 grams butter (melted)
1 tin sweetened condensed milk
2 Tblsp golden syrup
30 grams butter
120 grams dark cooking chocolate
30 grams butter
Preheat oven to about 170 degrees fan forced. Grease and line a lamington tin approx. 20cm x 30cm.
Melt the butter in the microwave. Mix the dry base ingredients together and then add the melted butter. Combine until the mixture resembles bread crumbs. Press evenly into the base of the prepared tin using the back of a spoon. Place in the oven for about 15 minutes.
While the base is cooking, prepare the filling.
Place all of the filling ingredients into a small saucepan and heat gently (stirring constantly) until butter is melted and combined. Continue stirring for about 10 minutes. Once the base is ready, allow it to cool slightly and then spread filling evenly over the top.
Place back in the oven for about 10 minutes.
The base and filling need to be completely cooled before topping. To make the topping simply melt the chocolate and butter together in a small saucepan. Do this just before you are ready to spread it over the base and filling. Slice and eat.
That’s it! How hard was that?
A lot of recipes for this slice use copha so that the chocolate topping is completely smooth. I don’t like the taste of copha (which is why I use butter) and I am quite happy for the topping to have a more rustic appearance.
Make it and let me know your thoughts?
It keeps well if stored in an airtight container. I have also frozen it (although it doesn’t usually last that long) however the chocolate will get a white streak through it very similar to the look the chocolate gets when it has been heat stressed.