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Chocolate and Caramel Slice


Chocolate and Caramel Slice

This indulgent chocolate and caramel slice combines a buttery biscuit base, a rich and gooey caramel centre, and a silky smooth chocolate topping. It's a trifecta of flavours and textures that meld together to create a truly decadent dessert. Perfect for satisfying your sweet tooth, this no-fuss recipe is ideal for special occasions or as a luxurious treat to enjoy any day of the week.



Chocolate and Caramel Slice

Preparation Time and Servings:

  • Prep Time: 20 minutes

  • Cook Time: 30 minutes

  • Chilling Time: 2 hours

  • Total Time: 2 hours 50 minutes

  • Servings: 12 slices


Ingredients List:

For the Base:

  • 1 cup (150g) plain flour (for gluten-free, use a suitable substitute)

  • 1/2 cup (125g) unsalted butter, melted

  • 1/2 cup (40g) desiccated coconut

  • 1/2 cup (110g) brown sugar


For the Caramel:

  • 2 cans (395g each) sweetened condensed milk

  • 2 tablespoons (40g) unsalted butter

  • 2 tablespoons (30ml) golden syrup


For the Chocolate Topping:

  • 200g dark chocolate, chopped

  • 2 tablespoons (30g) unsalted butter


Step-by-Step Instructions:

  1. Prepare the Base: Preheat your oven to 180°C (350°F). Line a 20cm x 30cm slice pan with baking paper. In a bowl, mix together the flour, melted butter, coconut, and brown sugar until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 15-20 minutes, or until golden brown. Allow to cool slightly.

  2. Make the Caramel: In a medium saucepan over low heat, combine the sweetened condensed milk, butter, and golden syrup. Cook, stirring constantly, for 10-15 minutes or until the mixture has thickened and turned a caramel color. Pour the caramel over the cooked base and smooth the top. Refrigerate until the caramel is set, about 1 hour.

  3. Prepare the Chocolate Topping: Melt the chocolate and butter together in a heatproof bowl over a pot of simmering water (double boiler method), stirring until smooth. Alternatively, you can melt them in the microwave in 30-second bursts, stirring in between. Pour the melted chocolate over the set caramel layer, spreading it out to cover the caramel completely. Refrigerate for at least 1 hour or until the chocolate is set.

  4. Serve: Once set, remove from the fridge and cut into slices with a sharp knife. For cleaner slices, dip the knife in hot water before each cut.


Suggested Side Dishes:

  • Vanilla ice cream

  • Whipped cream

  • Fresh berries for a refreshing contrast


Equipment Needed:

  • 20cm x 30cm slice pan

  • Mixing bowls

  • Saucepan

  • Heatproof bowl

  • Baking paper


Common Mistakes/Points of Care:

  • Avoid Burning the Caramel: Keep the heat low and stir constantly when making the caramel to prevent it from burning.

  • Smooth Layers: Ensure each layer is smooth and even before adding the next layer for a neat presentation.

  • Chill Thoroughly: Allow enough chilling time for each layer, especially the caramel, to ensure the slice sets properly and is easier to cut.


Nutritional Values (per slice, approximate):

  • Calories: 450

  • Protein: 6g

  • Fat: 27g

  • Carbohydrates: 48g

  • Sodium: 150mg


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