Caramel Slice Recipe
Servings Prep Time
24squares 15minutes
Cook Time
30 minutes
Servings Prep Time
24squares 15minutes
Cook Time
30 minutes
Ingredients
Base
  • 3/4cup brown sugar
  • 1cup desiccated coconut
  • 1cup self raising flour
  • 110g buttermelted
Caramel
  • 1can condensed milk
  • 30g butter
  • 40g golden syrup(2 tablespoons)
Chocolate topping
  • 180g dark chocolate(or milk if you prefer)
Instructions
Base
  1. Preheat your oven to 160 degrees celsius . Always line your tin before you make any slice. Without it, you wont be able to get the slice out of the tin.
  2. Pour the brown sugar, self raising flour and coconut into a bowl. Melt the butter and pour over. Stir to combine.
  3. Press into your lined slice tin (20×20 inch or 15 x 30 inch) and bake for 15 minutes or until golden.
Caramel
  1. Melt butter in saucepan and add condensed milk and golden syrup and stir continuously on low heat until it is thick (usually around 10 minutes). Make sure you scape the bottom regularly so nothing burns. For the Thermomix add all the ingredients in and cook for 10 minutes on 100, stirring on speed 3, with the MC off. Remove the lid carefully, wipe the moisture off the top of the lid without dripping it, then replace without the MC and cook for 2 minutes/Veroma/Speed 3.
  2. Pour caramel over the top of the biscuit based and put back in the over for around 15 minutes, until the edges of the caramel are golden.
Chocolate topping
  1. Let the slice cool to room temp. Melt the chocolate and pour over the top once cooled. Put it in the fridge until the chocolate has set.
  2. Before the chocolate in completely hard, remove it from the fridge and slice up into squares. Then put it back to harden completely