Name: Caramel Slice Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: Australian
Ingredients: 1 cup plain/all purpose flour; 1/2 cup brown sugar, loosely packed; 1/2 cup desiccated coconut (sweetened finely shredded coconut); 125g (4.5oz) unsalted butter, melted; 125g (4.5oz) unsalted butter, roughly chopped; 1/2 cup (80g) brown sugar, loosely packed; 1 tsp vanilla extract or essence; 395g (14oz) sweetened condensed milk (1 can, 300ml); 200g (7oz) dark or milk melting chocolate (semi-sweet chocolate chips); 1 tbsp vegetable oil

Ingredients

1 cup plain/all-purpose flour

1/2 cup brown sugar, loosely packed

1/2 cup desiccated coconut (US: sweetened finely shredded coconut)

125g / 4.5oz unsalted butter, melted

125g / 4.5oz unsalted butter, roughly chopped

1/2 cup (80g) brown sugar, loosely packed

1 tsp vanilla extract or essence

395g / 14oz sweetened condensed milk (1 can, 300ml)

200g / 7oz dark or milk melting chocolate (US: semi-sweet chocolate chips)

1 tbsp vegetable oil

Instructions

Step 1: Preheat your oven to 180°C/350°F (fan 160°C). Grease and line a 28 x 18cm (7″ x 11″) lamington or rectangle pan with parchment paper, leaving some overhang for easy removal.

Step 2: In a bowl, mix together the flour, brown sugar, desiccated coconut, and melted butter until combined. Press this mixture firmly into the prepared pan and bake for 15 minutes until golden. Cool in the fridge if time allows.

Step 3: Lower the oven temperature to 160°C/320°F (fan 140°C). In a saucepan over medium-low heat, combine the chopped butter, brown sugar, and vanilla extract. Once the butter has melted, whisk to mix, then let it come to a simmer.

Step 4: When bubbles appear, add the sweetened condensed milk. Whisk constantly for about 5 minutes until large, slow bubbles form on the base. Continue whisking for 1 more minute, then pour the caramel over the baked base. Tilt the pan to spread it evenly.

Step 5: Bake the caramel layer for 12 minutes. Some uneven brown spots are normal due to oven heat distribution. Allow the slice to cool on the counter for 20 minutes, then refrigerate for 30 minutes. The bottom should be warm, but the surface cool to the touch.

Step 6: In a microwave-safe bowl, combine the chocolate and vegetable oil. Microwave in 30-second bursts, stirring between intervals until fully melted.

Step 7: Pour the melted chocolate over the caramel layer, spreading evenly with a spatula. Gently shake the pan to level the chocolate surface.

Step 8: Refrigerate the slice for at least 1 hour or until the chocolate is set. Before serving, remove from the fridge and let sit for 5 minutes to soften slightly. Cut into bars or squares and enjoy!

Tips & Variations

For a nuttier flavor, add chopped nuts like walnuts or pecans to the base mixture.

Use semi-sweet or dark chocolate depending on your sweetness preference.

To make cutting easier, warm your knife under hot water and dry before slicing the caramel slice.

Store the caramel slice in the fridge to keep the layers firm, especially in warm climates.

Storage

Store the caramel slice in an airtight container in the refrigerator for up to 5 days. If you prefer a softer chocolate top, allow slices to come to room temperature for 10-15 minutes before serving. You can also freeze individual pieces wrapped well for up to a month; thaw in the fridge overnight before enjoying.

FAQs

Can I use salted butter for this recipe?

While unsalted butter is recommended for better control over salt levels, you can use salted butter if needed. Simply skip adding any extra salt, and taste the caramel to adjust as desired.

Why does my caramel sometimes separate or become grainy?

Constant whisking while the caramel simmers helps maintain a smooth texture. Make sure to cook over medium-low heat and avoid overheating. Using fresh sweetened condensed milk also ensures a better consistency.