Caramel Slice

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4.67 from 12 votes

A rich baked caramel slice with a buttery biscuit base and milk chocolate topping.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: Australian

Servings: squares

Calories: 266kcal

Author: Libby Hakim

Equipment

1 slice tin (27 x 17cm)

Ingredients

Biscuit Base

½ cup brown sugar
¾ cup desiccated coconut
1 cup plain flour (all-purpose flour)
½ cup melted butter (approx 125 grams)

Caramel Filling

790 grams condensed milk (2 tins)
2 tablespoons butter (40 grams)
¼ cup golden syrup (or corn syrup or maple syrup)

Chocolate Topping

250 grams milk chocolate
1 tablespoon vegetable oil (optional)

Instructions

Biscuit Base

Preheat oven to 180 degrees celsius (fan-forced).
Grease slice tin (27 x 17cm) well and line base with baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).
Combine sugar, coconut and flour and then mix in melted butter.
Press into a well-greased slice tin (approx 28 x 18cm) and cook for 15 minutes.

Caramel Filling

While the base is cooking, make the caramel layer by mixing condensed milk, butter and golden syrup in a saucepan and placing on stove top over medium heat.
Stir until the mixture turns a more golden colour and starts to form bubbles. Cook for 5 minutes once the mixture starts bubbling, turning down the heat if necessary to maintain a steady simmer.
Once the base is cooked, remove the tray from the oven and pour the caramel mixture over the base. Use a spatula to spread the mixture evenly over the base.
Return the tray to the oven and cook for another 10 minutes.
Remove from oven and allow to cool.

Chocolate Topping

Once cooled to room temperature, melt chocolate (and optional oil) using 20 second bursts in the microwave.
Pour the melted chocolate over the caramel layer to create the top chocolate layer. Angle the slice tray to make sure the chocolate moves into all corners of the tray and is evenly distributed over the top of the slice.
Place in the fridge to set.
Once set, remove from the fridge and allow to stand for at least 15 minutes before removing from slice tin and cutting into squares with a sharp knife.

Video

Notes

Storing:

Store the slice in an airtight container in the fridge for up to 5 days. You can enjoy it cold or allow it to reach room temperature before serving.

Freezing:

You can freeze the slice for up to six months. Wrap the slice in plastic wrap well before freezing and allow to thaw out in the fridge overnight when you're ready to enjoy.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tip:

Using the optional oil in the chocolate will also make the slice easier to cut without cracking. You can still cut it up without cracking without the oil provided you let it stand for at least 15 minutes from the fridge before cutting up.

Nutrition