Caramel Slice

Today I made caramel slice! I was supposed to be getting an awesome recipe for this in the mail from a friend but I couldn't wait any longer. I used this recommended recipe instead:

Chocolate Caramel Slice
(Exclusively Food)

 My version

Base
1/2 cup brown sugar, firmly packed (112g)
2/3 cup desiccated coconut (56g)
2/3 cup self-raising flour (100g)
85g butter, melted



1. Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

2. Grease a 20cm square cake pan or equivalent and line the base and sides with baking paper.

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. Leave oven on.
 
8. Begin making caramel while the base cools.


Caramel Filling
30g butter
2 tbsp golden syrup
395g (1 can) sweetened condensed milk

1. Place butter and golden syrup in a medium, heavy-based saucepan over medium heat, stirring occasionally. 

2. When butter has melted, add condensed milk and begin stirring. 

3. Stir constantly over medium heat for about 9-12 minutes, until caramel thickens.

4. Gently spread caramel evenly over cool base. 

5. 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).

6. Allow slice to cool to room temperature. This will take an hour or more unless you use the fridge.


7. Begin making the topping once slice is cool.


Topping
150g milk or dark chocolate, melted
1 tsp vegetable oil (or other mild tasting oil)

1. Melt the chocolate with oil in a small saucepan over very low heat, stirring frequently OR use a double boiler OR melt in microwave half a minute on medium-high at a time, stirring in between until fully melted.

2. Spread melted chocolate over caramel.

3. Refrigerate slice until chocolate is just set, about 20-30 minutes. Remove slice from pan and cut into pieces. You may wish to heat your knife for a neater cut.

4. Store slice in an airtight container in the refrigerator 

 Verdict: Delicious.. but then again, how could a combination of caramel, chocolate and biscuit go wrong taste-wise? The base is a little crumbly - I either didn't mix it enough (possible) or it needs a bit more butter. As my tin was a bit bigger than what was recommended, my layers were quite thin. I should have reduced the cooking time of the caramel in the oven as it started bubbling which I don't suppose is meant to happen and it got a bit too dark. The caramel is a little more chewy than it should be as a result. Overall a good recipe that I will probably use again. Maybe with a dark chocolate topping next time.