Pairs well with Caramel Slice
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Caramel Slice
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A classic Australian caramel slice with a coconut and brown sugar base, a thick caramel layer, and a rich chocolate topping sprinkled with flaky sea salt.
00:30:00 total
Serves 12
medium
Dessert Various
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Ingredients
- all-purpose flour - 140g (for base)
- icing sugar - 30g (for base)
- dessicated coconut - 40g (for base)
- brown sugar - 60g (for base)
- butter - 130g (melted, for base)
- condensed milk - 400g (for caramel layer)
- butter - 60g (for caramel layer)
- golden syrup - 20g (can substitute with maple syrup, for caramel layer)
- dark chocolate - 225g (for topping)
- liquid coconut oil - 15g (can substitute with vegetable oil, for topping)
- flaky sea salt - watch the video to see (for sprinkling on top)
Instructions
- Prepare the base: Combine all-purpose flour, icing sugar, dessicated coconut, and brown sugar. Add melted butter and mix until the mixture is moist. Press the mixture evenly into the base of a lined baking tray.
- Bake the base: Bake the base in a preheated oven at 160°C (320°F) fan forced/convection for 10-15 minutes until set and lightly golden. Remove from oven and allow to cool completely until hard.
- Make the caramel layer: Melt butter over medium heat, then add condensed milk and golden syrup (or maple syrup). Stir continuously and cook for about 6-7 minutes until the mixture bubbles and thickens.
- Add caramel layer and bake: Pour the thickened caramel over the cooled base layer. Return to the oven and bake at 160°C (320°F) fan forced/convection for 12 minutes. Then refrigerate until completely cold and set.
- Prepare chocolate topping: Melt dark chocolate with liquid coconut oil (or vegetable oil) until smooth.
- Add chocolate topping and chill: Pour the melted chocolate over the set caramel layer and spread evenly. Sprinkle flaky sea salt on top. Refrigerate until the chocolate is fully set.
- Serve: Cut into slices and serve chilled.
