Chocolate Caramel Slice

(above) Chocolate Caramel Slice.

So... I recently got a recipe from a friend (hi Harriet!) for an Australian chocolate caramel slice. It called for ingredients such as a can of condensed milk, coconut, chocolate, and butter. Anything with those ingredients has to be amazing (it just has to!). And it is! I was afraid the the slice would be too sweet, but as Harriet aptly said to me, "nothing is ever too sweet". The slice has a coconut cookie-like base, and is topped with a creamy caramel layer and dark chocolate. It is reminiscent of a Twix bar, but better. It's amazing how something that tastes so good can be so bad for you.

(above) Combining the dessicated coconut, flour, and brown sugar before adding the melted butter.

(above) The bottom layer of the slice after it is baked.

(above) In the pot - butter and golden syrup. Condensed milk will later be added to make the caramel.

(above) The caramel is poured over the slice and baked in the oven.

(above) After the slice as cooled, melted chocolate is poured over the slice and the slice is put in the fridge to set up.

(above) So you take the above...

(above) ... and your slice (take a look at that! Look at the layers of shortbread cookie base, caramel and chocolate).

(above) ...and do this.

(above) Store the slice away and keep it in the fridge.


Chocolate Caramel Slice
Makes 1 13x9 pan
Ingredients:
Base
1 cup firmly packed brown sugar
1 1/3 cup desiccated coconut
1 1/3 cup self-raising flour
170g butter, melted

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

Chocolate
175 g semi-sweet chocolate chips

Directions:

1. Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
2. Prepare the base. Combine brown sugar, coconut, and flour together in a large bowl until well combined. Add butter and mix until well combined. Firmly press mixture into prepared pan using the back of a spoon. Bake for 10-12 minutes or until lightly browned and slightly risen. Set base aside to cool for about 10-20 minutes (while making caramel). Leave oven on.
3. Prepare the caramel. Place butter and golden syrup in a medium, heavy-based saucepan over medium heat, stirring occasionally. When butter has melted, add condensed milk. Stir constantly over medium heat for about 9-12 minutes, until caramel thickens.
4. Gently spread caramel evenly over base. 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). Set the pan aside to cool to room temperature
5. Melt the chocolate chips using a microwave or double boiler and spread it over the caramel. Put it in the fridge for 20 - 30 minutes or until the chocolate has just set up.
6. Take the slice out of the pan and cut into pieces. Store the slice in the fridge.

This recipe was adapted from excusivelyfood.com.au. The original recipe can be found here.