Easy Caramel Slice Recipe (Aussie Dessert!)

Preheat a fan-forced oven to 160C / 320F (180C / 355F for no fan). Line the bottom and side of a 22cm / 9-inch square baking tin with baking paper, leaving some overhang to easily lift and remove. Set aside.

Add the flour, brown sugar, coconut, and melted butter to a large mixing bowl and use a spatula to mix until well combined and a dough forms.

Spread and press the mixture into the bottom of the baking tin as evenly as you can. Bake for 12 minutes or until golden. Allow to cool while you make the caramel.

Lower oven temperature to 150C / 300F (170C / 340F for no fan).

Add the butter, sugar, and golden syrup to a large saucepan and place on medium heat. Gently stir until the mixture is melted and it begins to bubble around the sides.

Add the condensed milk and continuously stir until the mixture begins to bubble again. Continue stirring for exactly 5 minutes. Take off the heat and add the vanilla and salt and stir until combined.

Pour the mixture on top of the cooled biscuit base. Bake for 10 minutes. Once baked, allow to cool to room temperature, then chill in the fridge for 20 minutes or until just warm.

Add the cooking chocolate and oil to a heatproof bowl. Use a double boiler or microwave to melt until smooth.

Pour the melted chocolate on top of the cooled slice and spread evenly. Allow to set in the fridge for 20 minutes.

Run a large knife under hot water and carefully dry with a towel. Slice into 4 x 4 bars, cleaning the knife with each slice.

Equipment Needed

Dietary

Allergens