Who doesn't love a good chocolate caramel slice?! It may not be the healthiest option for a snack, but it sure is delicious!
It is thought that the humble chocolate caramel slice originated in Scotland due to the typical shortbread base that usually accompanies it. Although the caramel filling could certainly have some origins in France !
This recipe may seem tricky or a little beyond your expertise if you're not too confident in the kitchen, however i've broken the recipe down into separate, easy to follow steps! I've also provided my own tips and recommendations when making this scrumptious slice from my own past experience of what works best.
General advice: when cooking, whether you're following a recipe or not, I always recommend getting out all the ingredients and utensils you'll need first! Why? Too many times have I missed putting in the small but pivotal ingredient, like a pinch of salt! Also, if you have the right measuring equipment out you wont be rushing and rummaging to find the 1/3 cup you desperately need! One small but final piece of advice, clean as you go! If you put away ingredients as you use them, you can be sure that you haven't missed anything and your bench top wont be so cluttered towards the end :).
Ingredients
1/2 cup, firmly packed brown sugar
2/3 cup desiccated coconut
2/3 cup self-raising flour
85g butter, meltedCaramel Filling
30g butter
2 tablespoons golden syrup
1 can (395g) sweetened condensed milkTopping
150g milk or dark chocolate, melted
Time: Approx. 35 minutes (depending on experience in the kitchen)Serves: Approx. 12 people, depending how hungry you all are!Method
Preparation
1. Preheat oven to 180 degrees
2. Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
Base
3. Stir brown sugar, coconut, and flour together in a large bowl until well combined.
4. Add butter and mix until well combined.
5. Firmly press mixture into prepared pan using the back of a spoon.
6. Bake for 10-12 minutes or until lightly browned and slightly risen.
7. Set base aside to cool for about 10-20 minutes (while making caramel). Leave oven on.
Caramel Filling
8. Place butter and golden syrup in a medium, heavy-based saucepan over medium heat, stirring occasionally.
9. When butter has melted, add condensed milk.
10. Stir constantly over medium heat for about 9-12 minutes, until caramel thickens.
11. Gently spread caramel evenly over base.
12. Return to oven for a further 10-12 minutes (a 1/2cm border of lightly browned caramel should form around the edges of the slice)
13. Allow slice to cool to room temperature.
Topping
14. Melt the chocolate in a small saucepan over very low heat, stirring frequently.
15. Spread melted chocolate over caramel.
16. Refrigerate slice until chocolate is just set, about 20-30 minutes.
17. Remove slice from pan and cut into pieces.
Et voila!
Tips and recommendations: You can use any type of chocolate for this recipe, however always use cooking chocolate, as it is made for melting!
I also recommend using a high percentage cocoa dark chocolate, personally I find this produces a better flavour but it depends on your own tastes, just experiment until you find the flavour you desire.
I suggest using a chocolate block (as seen below) rather than buds, through experience I've found that they melt better to the desired consistency.
I also recommend using a high percentage cocoa dark chocolate, personally I find this produces a better flavour but it depends on your own tastes, just experiment until you find the flavour you desire.
I suggest using a chocolate block (as seen below) rather than buds, through experience I've found that they melt better to the desired consistency.
Also, for those without experience in melting chocolate you should also have a saucepan with water in it on the stove and then a bowl with the chocolate resting over the top, let the steam do the melting and don't allow the bowl to touch the water as it will ruin the melting of the chocolate! If you melt chocolate on it's own on a stove top it will be too hot and the chocolate will burn.LASTLY, I recommend allowing the slice to set outside of the fridge, for some reason this seems to work better for me as a final result! (It will take longer though)
Hope you all enjoy! :)
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