I have been meaning to make Caramel Slice for a while. It is one of those slices that are good to stash in the freezer and take to work for morning tea! On this occasion however most of the slice has ended up as the snack for Chad’s workmates on their handover day. Granted, he did help to make it...
The recipe that I use is from the AWW Cafe Cakes mini recipe book. This book was the very first I bought from that series and all of the recipes that I have tried have delivered. When I first used to make the recipe I used a slice tray that was much larger than the recipe called for. I found that there was not enough caramel to go around and so I used to double the caramel recipe and make a thicker layer than usual. Yum!
Base
1 cup brown sugar
1 cup self raising flour
1 cup dessicated coconut
125g butter
Mix dry ingredients in a bowl. Melt butter and mix into the dry ingredients. Press into a lined and greased slice tray, 20cm x 30cm. Bake for 15 minutes at 180C.
Filling
400g condensed milk
30g butter
2 Tablespoons golden syrup
Place ingredients in a small saucepan and cook over a low heat. Stir continuously to ensure the caramel does not burn. Cook for approximately 15 minutes or until golden.
Pour hot topping over hot base and bake for 10 minutes.
Remove from oven. Cool.
Topping
125g chocolate
30g butter
Break chocolate into small pieces and place chocolate and butter into a heatproof bowl. Stir over a pot of simmering water until melted.
Pour melted chocolate topping over the caramel slice. Leave to cool at room temperature and cut into pieces when cooled.
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