21 July, 2015
Caramel Slice
Caramel Slice
Makes: approximately 20 squares
Base Ingredients:
- 1 cup plain flour
- 1/2 cup brown sugar
- 1/2 cup coconut
- 125g butter, melted
Filling Ingredients:
- 1 x 395g can condensed milk
- 60g butter, melted
- 1 tablespoon golden syrup
- 1 tablespoon treacle
Topping Ingredients:
- 200g dark chocolate melts
- 1 tablespoon vegetable oil or butter
Base Method:
- Preheat the oven to 180 degrees Celsius and line a 3cm deep, 28 x 18cm brownie tin with baking paper
- Combine all of the base ingredients in a mixing bowl and combined well with a spatula, spread evenly into the prepared tin and press down well with your spatula
- Bake for 15-20 minutes until golden brown then set aside to cool for at least 30 minutes
Filling Method:
- Combine all ingredients into a small saucepan and place over a medium heat
- Simmer for approximately 8 minutes whisking continually until a golden dark caramel
- Pour over the cooled base and spread evenly, bake for approximately 12 minutes or until firm
- Once out of the oven allow to cool completely before putting in the fridge for a minimum of 4 hours to set
Topping Method:
- Place the chocolate and oil in a double boiler stirring continually until melted.
- Pour over the caramel and spread evenly.
- Return to the fridge for a minimum of an hour to set.
Recipe Notes:
- The best way to slice is by having a jug with boiling water next to you and place the knife in the jug between cuts to heat the blade allowing to glide through each cut.
- Store in an airtight container under 27 degrees for a maximum of 5 days
- This recipe is best served fresh but can be frozen
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.