Sunday, November 24, 2013

Chocolate Caramel Slice



I have always had an appreciation for caramel slice despite not having a sweet tooth; the crunchy coconut base, the sweet gooey caramel centre and the brittle slightly bitter chocolate topping, who came up with such perfect combination?

It would have been unthinkable for me to post such a "complex" baking recipe just 3 months ago, but then I was a non-baker and I am now quite a competent one :)

Despite having the three different components to tackle, it is indeed a very simple sweet to master. Well if I can do it, so can all of the closeted bakers out there!

p.s do excuse the quality of the photos, taken with my iphone on a rather overcast day at work.



makes 16
greased and lined 20cm x30cm lamington pan
oven pre-heated at 170 C (conventional)
for the base;
1/2 of cup of brown sugar
1/2 of cup self-raising flour
1 cup of desiccated coconut
1 cup of brown sugar
125g of butter, melted

for the caramel;
30g of butter
1 can (395g) sweetened condensed milk
2 tbs of golden syrup

for the chocolate topping;
200g of dark chocolate
2 tsp of cooking oil



First start with the base by mixing all ingredients in a mixing bowl until well combined. 



Press mixture evenly and firmly into the lined pan. Bake in the pre-heated oven for 15 minutes or until browned lightly. Remove and allow to cool down while preparing the caramel.



To make the caramel filling - place butter and golden syrup in a saucepan and stir until the butter has melted, add the condensed milk, mix well and continue to cook over medium heat (stirring constantly) for about 10 minutes or until the caramel is golden brown.



Pour caramel over the base and bake for 10 minutes. Remove and allow to cool while preparing the chocolate topping.



Stir chocolate and oil in a small saucepan over low heat until smooth.



Pour over the caramel immediately, refrigerated for 3 hours or overnight.



Slice with a hot knife (submerge in boiling water and dry well) to prevent the chocolate topping from cracking.

10 comments:

  1. These look so perfect I'm so glad you shared this recipe. Some of my favourite desserts involve condensed milk and crunchy biscuit base, not often I see both in the same recipe! Very happy to have come across this - thank you!

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  2. Un dessert bien délicieux. J'aime beaucoup.
    See soon

    ReplyDelete
  3. Hello, sorry for this rather unrelated question. But, I am very interested in your recipe that using chicken ribs.

    Can I know where did you buy the chicken ribs from ?

    Many Thanks.

    ReplyDelete
  4. Why has brown sugar been mentioned twice for the base?

    ReplyDelete
  5. Delicious....good for snack or dessert servings!

    ReplyDelete
  6. Hi there,

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    ReplyDelete
  7. chocolate caramel slice looks very yumm.. First time here. Very glad to follow you. Do visit mine if you find time.

    ReplyDelete
  8. Hello tummies,

    I am a long time follower of your blog. I have tried many of your recipes and they have never failed me in the past, always supremely delicious! I have noticed you haven't updated in a while, are you thinking of abandoning your blog? If so, please reconsider! Your cooking blog is theee best asian food blog I know of.
    It would be a tragedy to see it go.

    Much love

    3 hungry tummies fan :)

    ReplyDelete
  9. It gave me great quinces, and the recipe that I am not happy, I am very grabs! thank you in advance
    I board a good recipe already dealt a site like this
    Recette cookies
    gateau au yaourt
    Recette crepe
    couscous marocain
    modele cuisine
    Recette couscous

    ReplyDelete
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