The sweetest treat
Caramel slice is arguably the most popular of all the tray- baked treats. With its luscious soft caramel sandwiched between a biscuit base and a layer of dark chocolate, it’s not hard to see why. Like most slices, it’s easier to make than it looks and onc
basic caramel slice
1 cup ( 150g) plain fl our, sifted ½ cup ( 40g) desiccated coconut ½ cup ( 90g) brown sugar 125g unsalted butter, melted
caramel fi lling
115g golden syrup 125g unsalted butter, chopped 2 x 395g cans sweetened condensed milk
200g dark chocolate, chopped 1 tablespoon vegetable oil
Preheat oven to 180C. Place the fl our, coconut, sugar and butter in a bowl and mix to combine. Using the back of a spoon, press the mixture into the base of a lightly greased 20cm x 30cm tin lined with non- stick baking paper and bake for 15- 20 minutes or until golden.
Reduce the oven temperature to 160C. To make the caramel fi lling, place the golden syrup, butter and condensed milk in a medium saucepan over medium heat. Whisk until the butter is melted and cook, whisking frequently, for 7- 8 minutes or until the mixture has thickened slightly. Pour the caramel over the cooked base, spread evenly with a palette knife and cook for 15- 20 minutes or until golden. Cool slightly and refrigerate until cold.
To make the chocolate topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water, and stir until melted and smooth. Pour over the caramel mixture and spread evenly. Refrigerate for 30 minutes, or until fi rm. Cut into squares to serve. Makes 20.