The Best Caramel Slice Recipe

Melt 125 g of butter in a pot.

In a bowl, mix 1 cup of flour, 0.5 cup of desiccated coconut, and 0.5 cup of brown sugar until you reach a wet consistency.

Spread the mixture over a lined baking tray, pressing gently for an even thickness.

Bake in the oven for about 10 to 12 minutes at 160° C until lightly colored and hardened.

In a pot, add 250 g of butter, 1 cup of brown sugar, and 0.5 teaspoon of salt. Melt and combine.

Once melted, add 1 tablespoon of vanilla extract and 790 g of sweetened condensed milk, whisking continuously over medium heat until combined and slow bubbles appear.

Let the caramel cool for about 15 minutes before pouring it over the cooled biscuit base.

Lower the oven temperature to 140° C and bake the caramel for about 15 minutes to get a little darker and form deep bubbles.

Melt 360 g of milk chocolate in a pot (or microwave) and add a drizzle of vegetable oil to prevent cracking.

Pour the melted chocolate over the caramel layer, spreading it evenly without pressing too hard.

Refrigerate for at least 2 to 3 hours or overnight until set.

Once set, run a knife down the sides to disconnect from the tray, then lift it out using the baking paper.

Cut into small pieces for serving.

Equipment Needed

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