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Caramel Slice

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Caramel Slice -
Caramel Slice

I love caramel slice! I love how the delicious crunchy base, the chewy caramel centre and the creamy chocolate on top all come together to make one amazing mouthful. Caramel slice has been a favourite of mine for as long as I can remember so can you believe that this is the first caramel slice I have ever made?

I don’t know why I haven’t made it before, it’s not like it’s always readily available. I don’t buy it at the shop either. In fact, the last time I think I had some was over 4 years ago when I bought some from a friends fundraiser. 4 years between bites is too long so I bit the bullet and made my own. It’s actually pretty easy too. ¬†Even easier when using my home made condensed milk and not having to go shopping especially to buy it! The recipe I used said to use 395 g of condensed milk because that’s what size the tins comes in, but, I increased it to use my entire batch of home made condensed milk to get more caramel in the centre.

If you love caramel slice, you should definitely give this Mars Bar Slice recipe a try too. Or, if you’d like to feel a bit healthier, you could always try a Weet-Bix Slice.

Prep: 10 minutes

Cook: 50 minutes

Cooling time: Approx 5 hours

Makes: 16 pieces

Ingredients

Base

  • 1 cup plain flour
  • 1/2 cup brown sugar
  • 1/2 cup desiccated coconut
  • 125 g butter, melted

Filling

  • 395 – 500 g condensed milk
  • 2 -3 tbs golden syrup
  • 60 g butter, melted

Chocolate Topping

  • 60 g copha, chopped
  • 125 g chocolate

Method

  1. Preheat oven to 180C and line a 28 x 18cm lamington pan.
  2. Combine all the ingredients for the base and press the mixture firmly into the pan. Bake for 15-20 minutes and then allow base to cool.
  3. Prepare the filling by combining all the ingredients in a saucepan over medium heat. Cook, whisking for 8 minutes or until golden (it will not go brown like caramel at this stage but it will change colour to become golden.)
  4. Pour the caramel over the top of the base and bake at 180C for 12 minutes or until firm.
  5. Allow the slice to cool completely for 3 to 4 hours in the fridge before preparing the chocolate topping.
  6. To make the chocolate topping, place the copha and chocolate in a saucepan over low heat and stir until melted completely.
  7. Pour the chocolate over the top of the slice and allow to cool completely before cutting into slices. A heated knife works best to cut through the layers.
  8. Enjoy!