This recipe is from our teacher turned cake extraordinaire, Katherine Sabbath! Thanks for sharing this with us, Katherine!
This was one of the very first recipes I learned when I started baking in high school, and I adapted it from one of my Mother’s cookbooks. It’s pretty easy to make but it became an instant hit with my friends! It’s still requested whenever I attend parties today, because it’s just so crunchy, chewy, chocolatey, and delicious! It’s my favourite caramel slice recipe and I hope it becomes yours too!
Ingredients:
Base:
- 1 cup plain flour, sifted
- 1/2 cup brown sugar
- 1/2 cup desiccated coconut
- 125g unsalted butter melted
Filling:
- 2 cans sweetened condensed milk
- 2 tablespoons golden syrup
- 60g unsalted butter melted
Topping:
- 5 tablespoons coconut oil
- 250g good quality dark chocolate chopped (I use 70% dark chocolate)
- Rainbow sprinkles or other topping of your choice
Method:
- Preheat oven to 180°C Fan Forced. Line a 28 x 18cm (base) lamington or slice pan with non-stick baking paper.
- Combine all base ingredients in a bowl and mix well. Press into prepared slice pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven and allow to c
- Make filling: Combine all ingredients in a saucepan over medium heat. Cook while whisking for 15 minutes or until golden. Pour over cooked base. Bake for 15 minutes or until firm and allow to cool completely. Refrigerate for 3 to 4 hours, or until set.
- Make topping: Place oil and chocolate into a heat-proof bowl over a saucepan of simmering water (or heat in microwave at 1 minute intervals, stirring in between). Stir until melted. Pour over caramel and decorate with rainbow sprinkles or other toppings if desired. Refrigerate to set. Cut into squares to serve, and enjoy!
Store in an airtight container. Caramel slice will last at room temperate for 3 days, refrigerated for up to 7 days, or frozen for up to 3 months.