A favourite slice recipe at our place is Chocolate Caramel Slice. What’s not to like? It has a coconut shortbread biscuit base, topped with a layer of soft caramel and then finished with thin layer of chocolate. It is very rich and sweet, but really ticks all of the boxes. What we especially love about this chocolate caramel slice recipe is that it has a nice thick base which gives a good caramel to base ratio. It cuts down the sweetness of the filling. Sarah usually bakes it a couple of times per year – so it is always a treat when we have a tray on hand. We have been enjoying it for our afternoon tea this week. We store this slice in the refrigerator, especially in this warm weather.
- 1 cup (125 g/4 oz) self raising flour
- 1 cup (90 g/3 oz) dessicated coconut
- ½ cup (125 g/4 oz) caster sugar
- ½ cup (4 oz) butter,melted
- Caramel Filling
- 400 g (13 oz) condensed milk
- 20 g (3/4 oz) butter
- 2 tablespoons golden syrup
- Chocolate Topping
- 150 g (5 oz) dark chocolate, chopped
- 20 g (3/4 oz) copha, white vegetable shortening
- Preheat oven to moderate 180 deg C (350 deg F). Line a lightly greased shallow tin with non stick baking paper.
- Sift the flour into a bowl. Mix in the coconut and sugar. Stir through the melted butter, then press firmly into the tin. Bake for 12-15 minutes, or until lightly browned. Cool.
- Place the caramel filling ingredients into a small saucepan. Slowly heat over medium heat, stirring constantly for 3-4 minutes, or until lightly caramelised. Quickly pour over the base, spreading evenly. Bake for 8 minutes. Set aside to cool.
- To make the chocolate topping. stir the dark chocolate and copha in a heatproof bowl over a pan of simmering water until melted. Spread over the caramel filling. Refrigerate for 20 minutes or until set. Cut with a hot, dry knife.
If you enjoyed this recipe, be sure to check out our recipe for White Chocolate Caramel Slice. For more baking inspiration, head over to our Baking Pinterest board.