Chocolate Caramel Slice

A square of caramel slice on a serving platter. The slice still mainly in one piece with some edges revoved and squares cut as prepared to be served.
Recipe Origin Australia
Rating
No Reviews
Servings 24
Preparation 20 min 00:20
Cook 20 min 00:20
Ready in 40 min 00:40
Difficulty Experienced
Cooking Method Bake
Ingredients Candy Chocolate
Equipment Camp Oven
Recipe Type Hand Food Morning Tea Slice Supper
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A square of caramel slice on a serving platter. The slice still mainly in one piece with some edges revoved and squares cut as prepared to be served.

Chocolate Caramel Slice

Chocolate caramel slice is a popular Australian bakery item that is great for picnics, packed lunches, and desserts.

There are a few steps to create the layers including two different baking elements, two chilling elements, and a stovetop creation of the caramel, however with all that said it is still relatively easy and worth the effort to make.

The caramel is a variation of the Dulce de Leche with the addition of golden syrup, if this is not available it can e substituted with brown sugar, being careful to make sure it dissolves otherwise creating a gritty caramel.

Ingredients

Slice Base

1 cup plain flour

1/2 cup brown sugar

1/2 cup desiccated coconut

125g butter

Caramel Filling

2 cans (395g | 14oz) sweetened condensed milk

4 tablespoon golden syrup

120g (1 stick) butter

Chocolate Topping

200g cooking dark chocolate

1 tablespoon copha or coconut oil

Equipment

slice tray or tray cake pan

Recipe Directions

  1. Preheat a camp oven to 180 degrees C (355 degrees F). Fully line, including sides, a slice tray or 28cm x 18cm (11 x 7 inch) cake tray.

  2. Combine the flour, brown sugar, desiccated coconut, and salted butter in a bowl until well mixed.

  3. Transfer to the lined slice tray and press down to create the base layer.

  4. Bake for 10 minutes until lightly golden then remove from the oven, but leave in the slice tray to cool.

  5. Combine the condensed milk, golden syrup, and butter in a saucepan over medium heat. Whisk continually while heating for 8 minutes or until golden.

  6. Pour the condensed milk caramel over the base then return to the oven and bake for 8 minutes.

  7. Remove from the oven but leave in the tray to cool. When at room temperature chill for 3 hours or until fully set.

  8. Place the chocolate and copha into a heatproof bowl over a pot with a small amount of water. Slowly hear while stirring until all the chocolate is melted.

  9. Pour the chocolate topping over the caramel then chill to set.

  10. Remove the whole caramel slice from the slice tray, then cut into squares to serve.

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Recipe Origin Australia
Rating
No Reviews
Servings 24
Preparation 20 min 00:20
Cook 20 min 00:20
Ready in 40 min 00:40
Difficulty Experienced
Cooking Method Bake
Ingredients Candy Chocolate
Equipment Camp Oven
Recipe Type Hand Food Morning Tea Slice Supper
Share: