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Caramel Slice

A cooked base with a layer of caramel and topped with chocolate
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Setting time 2 hours
Total Time 2 hours 50 minutes
Servings: 24 pieces
Course: Baking
Ingredients Method Notes

Ingredients
  

Base
  • 125 gm Butter
  • 1 Cup Brown Sugar
  • 1 Cup Coconut
  • 1 Cup Self Raising Flour
Caramel filling
  • 1 Can Condensed Milk
  • 2 Tbsp Golden Syrup
  • 30 gm Butter
Chocolate Topping
  • 200 gm Milk Chocolate
  • 1-2 tsp Vegetable Oil

Method
 

Base
  1. Preheat the oven 170C
  2. Melt the butter in a medium bowl.
  3. Stir in the sugar, coconut and flour, mix until well combined
  4. Press into a lined 17cm X 28cm slice tray and bake for 15-20 minutes
  5. Remove from the oven and allow to cool a few minutes.
Caramel Filling
  1. In a medium microwave jug put the condensed milk, golden syrup and butter, microwave in 1 minute bursts stirring in between for about 3-4 minutes (depending on your microwave) until a thick caramel forms.
  2. Pour the caramel over the base and bake a further 15-20 minutes or until golden.
  3. Remove from oven and allow to cool.
Chocolate topping
  1. Add chocolate to a microwave jug and microwave on high for 1 minute, stir and microwave for a further 30 seconds, stir until smooth, if needed microwave for a further 15-30 seconds.
  2. Add vegetable oil and stir well, pour over filling, spreading until it covers the filling completely.
  3. Allow to set in the fridge for approximately 2 hours or overnight.
  4. Remove from the fridge 30 minutes before cutting, this helps prevent the chocolate from cracking.

Notes

Caramel slice freezes well so is great to pop in the lunchbox straight from the freezer and will be defrosted by recess or morning tea.
Caramel slice is perfect to take to a morning/afternoon tea.
To avoid the chocolate cracking when you cut the slice make sure it is out of the fridge for at least 30 minutes.
You can cut the slice into 12-40 pieces depending on what you need it for.