Recipe

Chocolate caramel slice

Chocolate caramel slice

Sep 27, 2013 2:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 12
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Ingredients

Chocolate caramel slice
  • 2 cup (300g) plain flour
  • 150 gram butter, melted, cooled
  • 1 cup (220g) caster sugar
  • 1 egg, lightly whisked
  • 1 teaspoon vanilla extract
Caramel filling
  • 2 395 g cans sweetened condensed milk
  • 125 gram unsalted butter, chopped
  • 3/4 cup (165g) firmly packed dark brown sugar
  • 1/4 cup (90g) golden syrup
Topping
  • 150 gram dark eating chocolate, chopped
  • 1 tablespoon vegetable oil

Method

Chocolate caramel slice
  • 1
    Preheat oven to 180°C or 160°C fan. Grease and line base and sides of a 26cm x 16cm slice pan, extending baking paper 5cm above rim.
  • 2
    Combine flour, butter, caster sugar, egg and vanilla in a bowl. Press mixture evenly over base of pan. Bake for 25 mins, until lightly browned. Cool.
  • 3
    Meanwhile, to make caramel filling, combine condensed milk, butter, brown sugar and golden syrup in a heavy-based saucepan on very low heat. Cook, stirring, for 3-4 mins, until melted and smooth. Increase heat to medium and cook, stirring, for 15-20 mins, until thick and brown and mixture reaches soft ball stage. Remove from heat.
  • 4
    Pour caramel filling over slice base. Tap pan on a flat surface to remove any air bubbles from caramel. Refrigerate for 2-3 hrs, until firm.
  • 5
    To make chocolate topping, place chocolate and oil in a small heatproof bowl set over a pan of simmering water, ensuring base of bowl doesn't touch water. Cook, stirring with a metal spoon, for 4-5 mins, until melted and smooth. Remove bowl from saucepan. Cool for 5 mins. Pour chocolate over caramel filling. Using a palette knife, gently spread melted chocolate to cover caramel. Refrigerate for 30 mins, until chocolate sets. Cut and serve.

Notes

Lightly spray measuring cup with cooking oil spray before measuring golden syrup, so that the syrup pours out easily. Test the caramel after the minimum cooking time, as per the recipe. Drop a dollop of the mixture into a bowl of iced water. It should reach soft ball stage, which means it holds its shape yet yields when gently squeezed.

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