Instant-Hit Caramel Slice: Katherine Sabbath Recipe

Prep a 9-inch (25 cm x 25 cm) slice tin by greasing it with cooking oil spray and lining it with non-stick baking paper.

Mix plain flour, soft brown sugar, desiccated coconut, rolled oats, and melted butter in a bowl until it forms a biscuit crumb.

Press the mixture into the prepared slice tin using the back of a tablespoon to ensure it's even and compact.

Bake the biscuit base in a preheated oven at 180°C fan forced for about 15 to 20 minutes or until slightly golden.

In a saucepan, combine condensed milk, unsalted butter, golden syrup, and vanilla bean paste. Cook on low to medium heat while whisking until thickened.

Pour the caramel over the baked biscuit base and bake for an additional 15 minutes to achieve a golden color.

Melt dark chocolate in the microwave in 30-second bursts, mixing in between, until smooth. Add coconut oil to the melted chocolate.

Pour the melted chocolate over the caramel layer and spread it evenly to the edges with a spatula. Tap the tin to settle the chocolate.

Sprinkle sea salt on top of the chocolate layer before refrigerating for at least an hour to set completely.

Once set, use a small cake tin or cup to gently push the caramel slice out of the tin, using the removable base for assistance.

Heat a knife in hot water to slice the caramel slice, wiping the knife between cuts for clean edges.

Equipment Needed

Dietary

Allergens