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    Wendy's Kitchen Table

    Chocolate Caramel Slice

    To get a thicker layer of caramel you bake the slice in a 20cm square cake pan.

    INGREDIENTS
    Base

    ½ cup brown sugar, firmly packed
    2/3 cup desiccated coconut
    2/3 cup self-raising flour
    85g butter, melted

    Caramel
    30g butter
    2 tablespoons golden syrup
    1 x 395g can sweetened condensed milk

    Topping
    150g milk or dark chocolate

    METHOD
    Preheat oven to 180˚C or 160˚C fan-forced.
    Grease and line a 20cm square cake pan with baking paper.

    To Make Base: Stir brown sugar, coconut, and flour together in a large bowl until well combined. Add butter and mix until well combined. Firmly press mixture into pan using the back of a spoon.
    Bake for 10-12 minutes or until lightly browned and slightly risen. Set base aside to cool for about 20 minutes while making the caramel. Leave oven on.

    To Make Caramel: Place butter and golden syrup in a medium, heavy-based saucepan over medium heat, stirring occasionally. When butter has melted, add condensed milk. Stir constantly over medium heat for about 9-12 minutes, until caramel thickens.
    Gently spread caramel evenly over base. Return to oven for a further 10-12 minutes. A ½ cm of lightly browned caramel should form around the edges of the slice.
    Allow slice to cool to room temperature.

    To Make Topping: Melt the chocolate in a small saucepan over a very low heat, stirring constantly. Spread melted chocolate over caramel.
    Refrigerate slice until chocolate is set, about 30 minutes.

    Remove slice from pan and cut into pieces. Use a hot dry knife to cut the slice.
    Store slice in an airtight container in the fridge.

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