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Caramel Slice Recipe

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4.2 from 7 reviews

This classic Caramel Slice features a buttery coconut-infused shortbread base topped with a luscious homemade caramel layer and finished with a smooth chocolate topping. It’s perfect for a sweet treat or dessert, boasting a combination of textures from crumbly base to creamy caramel and firm chocolate.

Ingredients

Base

  • 1 cup plain/all purpose flour
  • 1/2 cup brown sugar, loosely packed
  • 1/2 cup desiccated coconut (finely shredded sweetened coconut)
  • 125g (4.5oz) unsalted butter, melted

Caramel Filling

  • 125g (4.5oz) unsalted butter, roughly chopped
  • 1/2 cup (80g) brown sugar, loosely packed
  • 1 tsp vanilla extract or essence
  • 395g (14oz) sweetened condensed milk (1 can, 300ml)

Chocolate Topping

  • 200g (7oz) dark or milk melting chocolate (semi-sweet chocolate chips)
  • 1 tbsp vegetable oil

Instructions

  1. Prepare the Base: Preheat your oven to 180°C (350°F), fan 160°C. Grease and line a 28x18cm (7″x11″) lamington or rectangle pan with baking/parchment paper, leaving an overhang for easy removal. Mix the plain flour, brown sugar, desiccated coconut, and melted butter together until combined. Press the mixture evenly into the prepared pan using an egg flip or spatula. Bake for 15 minutes or until the surface is golden. If time permits, cool the base in the fridge to help create a clean layer separation later.
  2. Make the Caramel Filling: Lower the oven temperature to 160°C (320°F), fan 140°C. In a saucepan over medium-low heat, combine the chopped butter, brown sugar, and vanilla extract. Once the butter melts, whisk the mixture to incorporate the sugar fully, then wait until it begins to simmer. When bubbles appear, add the sweetened condensed milk. Whisk constantly for 5 minutes until you see big slow bubbles forming on the bottom, then whisk for an additional minute. Immediately pour the caramel over the baked base and tilt the pan to spread it evenly. Bake for 12 minutes; some small brown specks may appear due to uneven oven heat, but this won’t affect taste. Cool the caramel layer at room temperature for 20 minutes then refrigerate for 30 minutes until the base is warm but the surface feels cool.
  3. Prepare the Chocolate Topping: Place the chocolate and vegetable oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until the chocolate is completely melted and smooth (typically about 4 intervals). Pour the melted chocolate over the caramel layer and spread evenly using a spatula. Gently shake the pan to flatten the surface. Refrigerate for at least 1 hour or until the chocolate is fully set.
  4. Serve: Remove the slice from the fridge 5 minutes before cutting to let the chocolate soften slightly. Use a knife warmed under hot water, wiped dry, to cut into bars or squares. For clean slices, wipe and re-warm the knife between cuts.

Notes

  • Desiccated coconut here refers to finely shredded, sweetened coconut flakes, similar to what is labeled as ‘sweetened coconut flakes’ in the US.
  • Use only sweetened condensed milk in cans, not evaporated or skim versions, to ensure the caramel sets properly.
  • Cooling the base before adding the caramel helps create a neat line between layers, though it is optional.
  • Constant whisking during caramel cooking prevents burnt caramel bits; if any appear, you can strain them out.
  • Refrigerate caramel until the surface is cool but not cold to allow chocolate to spread evenly and avoid quick setting.
  • For a textured chocolate top, chill the caramel fully (1+ hour) before pouring chocolate and manipulate with a spatula before it sets.
  • To achieve neat slices, warm the knife under hot water before cutting and clean it between slices.
  • Store finished slices in an airtight container for up to 5 days. In hot weather, keep refrigerated and bring to room temperature before serving.
  • For a coconut-free base, substitute with a doubled shortbread base from a lemon bar recipe.
  • Nutrition estimates are included but should be considered approximate.

Find it online: https://marthatasty.com/caramel-slice-recipe/