Chocolate Caramel Slice
This is not a fancy slice. Or a tricky one. It doesn’t photograph particularly well and looks much the same on your friend’s beaten up old chopping board as on a pretty plate. Because this one is not about appearances. It’s the go-to. The old school. The one your eyes follow if someone carries it into morning tea. The one that sells out first at the fete.
Makes 24 pieces.
Ingredients 7
Base
150 g self-raising flour
45 g desiccated coconut
155 g brown sugar
125 g butter, melted
Caramel
2 tins sweetened condensed milk
60 g butter
100 g golden syrup
Topping
200 g milk chocolate, melted
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Method 5
Preheat your oven to 180°C (360°F). Grease and line an 18 × 28 cm (7 × 11 in) slice tin.
Combine all the base ingredients (, , and melted ), and press into the prepared tin. Bake for 10 minutes. Allow to cool.
Stir all the caramel ingredients (, and ) together in a saucepan over a low heat until the butter is melted and everything is amalgamated. Keep stirring for about 6 minutes, or until the caramel changes colour to golden. Pour or spread over the cooled base and bake for another 10 minutes at 180°C (360°F).
When the caramel has cooked and had time to cool slightly, spread with the melted .
Allow at least 2 hours to set in the fridge (see my tips) then slice to serve. Best shared with girls you adore if at all possible.
Buena Vista Farm's tips
If you're short on time, set the slice in the freezer for 45 minutes.
