Description
A classic caramel slice featuring a buttery coconut base topped with a luscious layer of homemade caramel and a smooth chocolate topping. This sweet treat is perfect for satisfying your dessert cravings with its rich, chewy, and chocolatey flavors.
Ingredients
Scale
Base
- 1 cup plain/all-purpose flour
- 1/2 cup brown sugar, loosely packed
- 1/2 cup desiccated coconut (sweetened finely shredded coconut)
- 125g / 4.5oz unsalted butter, melted
Caramel Layer
- 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
- Prepare the Base: Preheat your oven to 180°C (350°F). In a mixing bowl, combine the plain flour, brown sugar, and desiccated coconut. Stir in the melted butter until the mixture is well combined. Press this mixture evenly into the base of a greased 20x20cm (8×8 inch) baking pan. Bake in the preheated oven for about 10–15 minutes until lightly golden. Remove from oven and set aside.
- Make the Caramel Layer: In a saucepan over low heat, combine the roughly chopped unsalted butter, brown sugar, vanilla extract, and sweetened condensed milk. Stir continuously until the mixture thickens and turns golden caramel in color, this usually takes 10–15 minutes. Pour the cooled caramel mixture evenly over the baked base and return to the oven for another 15–20 minutes or until the caramel is set but still slightly soft in the center. Remove and let cool completely.
- Prepare the Chocolate Topping: Melt the dark or milk chocolate with the vegetable oil in a heatproof bowl over simmering water (double boiler method) or in short bursts in the microwave, stirring until smooth. Pour the melted chocolate over the caramel layer and spread evenly. Allow the chocolate to set at room temperature or refrigerate until firm.
- Serve: Once fully set, cut the caramel slice into 12–16 squares. Serve and enjoy your delicious homemade caramel slice!
Notes
- Use sweetened desiccated coconut for the authentic texture and flavor of the base.
- Ensure the caramel is thickened properly for a perfect chewy texture.
- You can substitute dark chocolate with milk chocolate depending on your preference.
- Store caramel slice in an airtight container in the refrigerator for up to 1 week.
