This Caramel Slice is guaranteed to work as advertised – the caramel will set perfectly and never runny. The chocolate won’t break when you cut it, and the caramel won’t ooze. This is a simple recipe that doesn’t require a thermometer.
This recipe answers all my complaints about other recipes I have tried in my life!
Ingredients
BASE
1 cup plain/all-purpose flour
1 1/2 cups brown sugar, loosely packaged
1 cup sweetened, finely chopped coconut
Unsalted Butter – 125g (4.5oz)
CARAMEL FILLING
▢ Unsalted Butter – 125g (4.5oz) – roughly chopped
▢ 1 cup of brown sugar (80g), loosely packaged
▢ 1 tsp vanilla extract (or essence)
▢ Note 1b: 395g/14oz sweetened milk in a can (300ml).
Chocolate Toppling
▢ 200g / 7oz dark or milk-melting chocolate (US: semi-sweet chocolate chips)
▢ 1 tbsp of vegetable oil
Instructions
BASE
Pre-heat oven to 180degC/350degF. (fan 160degC).
Note 2: Grease and line with parchment paper a rectangle pan measuring 28x18cm (lamington) / 7″ x 11″. Overhang is important for easy removal.
Mix all base ingredients and press into a pan (I used an egg flip).
If you have time, cool in the fridge if possible. Cool in the fridge if you have the time (Note 3).
CARAMEL
Lower the oven to 160degC/320degF. (fan 140degC).
Put Butter, vanilla, and sugar in a pan over low heat. Once the Butter has melted, combine it with sugar and simmer.
Add condensed milk when bubbles appear. Stir continuously for 5 minutes until bubbles appear on the bottom (Note 4).
Pour base after 1 minute of whisking. Spread evenly by tilting the pan.
Bake for 12 mins. Do not worry if your oven has brown spots (this is common with ovens that do not distribute heat evenly).
After cooling on the counter, refrigerate for 30 minutes. The bottom of the pan should still be warm to touch but not cold. (Note 5)
CHOCOLATE
Place oil and chocolate in a bowl that can be microwaved. Stirring between each 30-second microwave burst, continue to microwave until the chocolate is fully melted. (It took me four x 30 seconds).
Spread caramel with a spatula. Shake the pan gently to flatten the surface.
Refrigerate for 1 hour or until the chocolate is set. Remove the chocolate from the fridge and let it sit for 5 mins to cool down. Cut into squares or bars to serve.
Recipe Notes
Coconuts with a lustrous coating In America, it is known as “Sweetened Coconut Flakes.” The finely shredded coconut is not the large flakes.
Sweetened condensed Milk Use evaporated milk instead of skim. Use sweetened condensed (thick sweet) milk in cans and NOT evaporated milk.
Cooling base: I rarely do this (the caramel slices in the picture weren’t cool).
Caramel: Small brown spots will appear if you do not stir continuously. These caramel flakes have gotten stuck to the bottom of your saucepan. Brown specks are not a problem; they won’t change the flavor but will be a visual issue. If you’re desperate, strain out the brown specks (yes, I’ve done it – my mother called in the middle and wouldn’t stop speaking! )
Smooth chocolate It is essential to refrigerate the caramel until it is almost set. This will ensure that the chocolate does not set up too quickly after you pour it onto the pan.
You can make a top with a texture similar to the ones shown. This photo shows a close-up of the image. Refrigerate the caramel in the refrigerator for at least 1 hour. The caramel will harden faster when the chocolate is added. Use a spatula to spread the chocolate as it thickens.
Cut neatly. Remove the food from the refrigerator 5 minutes before cutting. Cut quickly after rinsing the knife in warm water (not hot). Clean the knife after each cut to get very clean slices. I did this when taking photos. Avoid using a hot knife, as the chocolate will melt and spread into the caramel.
STORAGE: Keep in an airtight container for up to five days. If it is so hot, the chocolate will melt, then place it in the refrigerator and let it come to room temperature.
COCONUT-FREE BASIS Some readers have asked whether making this base without coconut is possible. The shortbread base will not work without coconut in this recipe. Lemon Bars The recipe can be substituted perfectly. Please DOUBLE this recipe.
Nutrition Ignore it. Next week, you can have salads for every meal!?
