Recipe

Traditional caramel chocolate slice

The combination of smooth, sweet caramel and creamy chocolate goes brilliantly together in this gorgeous slice. Enjoy a piece with a hot coffee for morning or afternoon tea.

Dec 31, 2013 1:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Makes 24
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Ingredients

Traditional caramel chocolate slice
  • 1 cup (150g) self-raising flour, sifted
  • 1 cup (80g) desiccated coconut
  • 1 cup (22og) brown sugar
  • 125 gram butter, melted
Caramel filling
  • 395 gram sweetened condensed milk
  • 30 gram butter
  • 2 tablespoon golden syrup
Chocolate topping
  • 125 gram dark chocolate, cut into pieces
  • 60 gram copha

Method

Traditional caramel chocolate slice
  • 1
    Preheat oven to 180°C or 160°C fan forced. Lightly grease and line base of a 20 x 30cm lamington pan with baking paper.
  • 2
    Combine flour, coconut and brown sugar in a bowl. Stir in butter until combined. Press into base of prepared pan. Bake for 10-15 minutes, until lightly golden.
  • 3
    Meanwhile, combine all filling ingredients in a small saucepan on low heat. Stir, without allowing it to boil for 10-15 minutes, until golden brown. While hot, pour over hot base then bake for another 10 minutes. Remove from oven and set aside to cool.
  • 4
    To make topping, melt chocolate and copha in a small bowl over a saucepan of hot water on low heat, stirring until smooth. Spread over filling and leave to stand at room temperature until set. Cut into squares to serve.

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