This classic chocolate caramel slice is an old fashioned favourite. Smooth caramel filling sandwiched between a layer of chocolate and biscuit base.
Chocolate Caramel Slice
|
Prep Time |
Cook Time |
Total Time |
|
20 mins |
25 mins |
45 mins |
- Base
- 1 cup SR Flour
- 1 cup desiccated coconut
- 1 cup brown sugar, firmly packed
- 125g butter, melted
- Filling
- 400g can sweetened condensed milk
- 30g butter
- 2 tablespoon golden syrup
- Topping
- 125 dark chocolate melts
- 30g butter
Instructions
- Preheat oven to 180C
- Grease and line a 20cm x 30cm lamington pan with baking paper
- Add flour, coconut and sugar into a bowl and mix
- Add melted butter, stirring all ingredients together until combined
- Spoon into pan pressing mixture down evenly
- Bake for 15 minutes
- While base is baking start on the filling
- Add condensed milk, butter and golden syrup into a pan
- Stir over a low heat for 15 minutes until it has thickened slightly and turned golden, do not allow it to boil
- Pour filling over hot base
- Return pan to oven and bake for a further 10 minutes
- Allow filling and base to cool
- To make filling place chocolate and butter into a saucepan over low heat, stir until melted and combined
- Pour topping over filling.
- Allow to stand on bench until the chocolate has set, then cut into squares
By Kat – The Organised Housewife
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5 comments
Hi Katrina – can you freeze the Chocolate Caramel Slice that you make? I am not a baker.
I think I read somewhere that this slice can be frozen. If so how long can it freeze for?
Hi Cathy, yes you can freeze it. It should be right for a month or so.
Sorry Kat, but Ali Hammo’s Ohhh Emmm Gee I Love, caramel slice recipe using a Thermomix is the only one I will ever make. Turns out perfect every time and has a thick layer of caramel in the centre.
Ooo yummy Judy!