I often make this Caramel Slice for fundraising cake stalls. It can be made a few days in advance, and is always popular for all ages. Also it is surprisingly easy, if you follow step-by-step.
Ingredients (for standard medium rectangular baking tin, make up to 12 portions):
For the coconut biscuit base:
150 soft brown sugar
80g fine desiccated coconut
120g plain flour
1 teaspoon baking powder
80g melted butter
For the caramel filling:
1 tin condensed milk
2 tablespoons golden syrup
For the chocolate topping:
150 bar of chocolate (dark or milk – your choice) broken in small pieces
How to make Classic Caramel Slice:
- Mix brown sugar, coconut, flour, baking powder in a large bowl.
- Gradually add 80g of melted butter into the dry ingredient bowl. Combine well.
- Press in the bottom of lined baking tin and bake preheated oven 180 degrees for 12 minutes or until the surface is slightly golden. Take out of the oven and let it cool. Leave the oven on.
- In a heavy bottomed sauce pan place condensed milk, golden syrup and 30g butter. Put the pan over low heat. Cook for 10-12 minutes stirring continuously until the caramel thickens.
- Pour and spread caramel over the biscuit base and return the tin into the oven for 10 minutes. Take it out of the oven and let cool until the caramel surface firms.
- Meanwhile melt chocolate. Place chocolate in a heat proof bowl and place over simmering water, or cover the bowl and microwave on medium for 1 minute.
- Spread chocolate over the caramel evenly and put into the fridge until the chocolate sets.
- Cut in portions and serve.
The slices will keep in an air tight container for up to a week (but actually they will disappear quicker!)