Chocolate Caramel Slice
This classic chocolate caramel is a deliciously aesthetic dessert with a crunchy biscuit base, rich caramel filling, and glossy dark chocolate topping.
Ingredients
- 160 g plain flour (1 cup)
- 120 g brown sugar (½ cup)
- 40 g desiccated coconut (½ cup)
- 125 g butter (melted)
- 100 g butter (cold)
- 780 g sweetened condensed milk (2 standard cans)
- 120 g golden syrup (⅓ cup)
- 200 g dark chocolate (45% cocoa) (melted)
- 1 tbsp canola oil
Instructions
- Preheat the oven to 160C (320F). Grease and line an 18x28cm slice tin.
- In a medium bowl, combine the flour, sugar, and coconut, mixing well to remove any lumps. Add the melted butter and stir to combine.
- Press the mixture into the prepared tin. Bake for 15 minutes or until golden. Set aside to cool.
- In a medium saucepan, combine the butter, condensed milk, and golden syrup. Stir over a medium-low heat until smooth.
- Pour the caramel over the base. Bake for 10 minutes until golden. Set aside to cool completely.
- Melt the chocolate in the microwave then stir in the oil. Pour the chocolate onto the centre of the slice, then tilt the tin gently to spread the chocolate to the edges.
- Chill the slice in the fridge for at least two hours to set the chocolate. Take the slice out of the fridge 10 minutes before cutting to prevent the chocolate from cracking. Cut into small squares or bars to serve.