Classic Caramel Slice

• Condiments

  • 1/3 cup Golden syrup

• Baking & Spices

  • 1/2 cup Brown sugar
  • 220 g Chocolate melts
  • 1 cup Plain flour

• Oils & Vinegars

  • 4 tsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut

• Dairy

  • 250 g Butter

• Other

  • 2 X 395g tins condensed milk

Found on bakeplaysmile.com

Description

Ingredients

• 1 cup (135g) plain flour
• ½ cup (100g) brown sugar
• ½ cup (45g) coconut
• 125g melted butter
• ⅓ cup (130g) golden syrup
• 2 X 395g tins condensed milk
• 125g butter
• 220g chocolate melts
• 4 tsp coconut oil (or vegetable oil)
• 135g plain flour
• 100g brown sugar
• 45g coconut
• 125g melted butter
• 130g golden syrup
• 2 X 395g tins condensed milk
• 125g butter
• 220g chocolate melts
• 4 tsp coconut oil (or vegetable oil)

Directions

• Preheat oven to 180 degrees celsius.
• Line a 20X28cm rectangular slice tin with baking paper and set aside.
• To make the base sift the plain flour into a bowl.
• Add the brown sugar and coconut and stir to combine.
• Add the melted butter and mix well until crumbly and completely combined.
• Press the mixture firmly into the base of the prepared tin and smooth with a spoon.
• Bake for 15 minutes or until lightly golden.
• To make the filing, place the golden syrup, condensed milk and butter into a small saucepan over low heat.
• Stir continuously for 10 minutes or until the caramel has thickened (make sure your heat is very low and you continue stirring until the sauce has obviously thickened).
• Pour the caramel over the cooked base and return to the oven for a further 15-20 minutes or until golden.
• Remove from the oven and set aside until cool.
• Place in the fridge to cool completely.
• Melt the chocolate and coconut oil (or vegetable oil) in the microwave on 50% power for 3-4 minutes, stirring every 30 seconds with a dry metal spoon.
• Pour the chocolate topping over the cooled caramel layer.
• Cut into slices just before the chocolate topping sets completely.
• Store in an airtight container.
• Preheat oven to 180 degrees celsius.
• Line a 20X28cm rectangular slice tin with baking paper and set aside.
• Melt the butter in the TM bowl on Speed 2, 100 degrees, 3 minutes.
• Add the plain flour, brown sugar and coconut and mix on Reverse Speed 4, 15 seconds.
• Scrape down the sides of the bowl and repeat for a further 15 seconds or until completely combined (use the spatula to help mix).
• Press the mixture firmly into the base of the prepared tin and smooth with a spoon.
• Bake for 15 minutes or until lightly golden.
• To make the filing, place the golden syrup, condensed milk and butter into a small saucepan over low heat.
• Stir continuously for 10 minutes or until the caramel has thickened (make sure your heat is very low and you continue stirring until the sauce has obviously thickened).
• Pour the caramel over the cooked base and return to the oven for a further 15-20 minutes or until golden.
• Remove from the oven and set aside until cool.
• Place in the fridge to cool completely.
• Place the chocolate melts into a clean TM bowl. Grate on Speed 8 for 10 seconds.
• Scrape down the sides of the bowl, add the coconut oil (or vegetable oil) and melt on 80 degrees, Speed 2, 3-4 minutes (or until completely melted).
• Pour the chocolate topping over the cooled caramel layer.
• Cut into slices just before the chocolate topping sets completely.
• Store in an airtight container.