Caramel Slice
Why Make This Recipe
Caramel Slice is a wonderfully indulgent treat that has captured the hearts of dessert lovers everywhere. With a luscious caramel filling, a buttery shortbread crust, and a smooth chocolate layer on top, it’s the perfect combination of textures and flavors. This all-time favorite is not only delicious but also incredibly easy to make, making it a go-to recipe for any occasion—whether it’s a family gathering, a birthday party, or simply a cozy night in. The balance between the crunchy base, creamy caramel, and rich chocolate creates a harmony that is truly divine. Plus, it’s a crowd-pleaser, so you can be sure it will delight your friends and family!
How to Make Caramel Slice
Ingredients:
- 65 grams (1/2 cup) icing sugar or powdered sugar, sifted
- 140 grams (1 cup) plain flour or all-purpose flour
- 75 grams (3/4 cup) desiccated coconut
- 115 grams (1/2 cup or 1 stick) butter, melted
- 240 ml (1 cup) sweetened condensed milk
- 60 grams (1/4 cup) unsalted butter
- 1 tablespoon golden syrup or maple syrup, optional
- Sea salt
- 225 grams (1 and 1/2 cups) milk or dark chocolate, broken into pieces
- 1 tablespoon vegetable oil or coconut oil
Directions:
- Preheat oven to 180°C (350°F) standard / 160°C (320°F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later).
- In a large mixing bowl, combine sugar, flour, and coconut. Whisk to blend thoroughly.
- Add melted butter to the dry mixture and stir until it becomes moist; it should have a consistency resembling wet sand.
- Press the mixture into the prepared baking pan to form a uniform layer. Bake in the oven for 12 minutes, or until the edges of the crust are slightly golden. Remove from the oven and set aside while preparing the caramel.
- In a medium-sized saucepan, combine sweetened condensed milk, butter, and syrup (if using). Heat over medium and stir constantly until the butter melts. Continue cooking, stirring, until the caramel thickens and turns a golden brown. This should take at least 10 minutes, so patience is key!
- Once the caramel has thickened, remove it from the heat and add a pinch of sea salt. Pour the caramel over the shortbread crust, then bake for another 12 minutes, or until the caramel is golden brown on the edges. Allow to cool for 30 minutes, adding extra sea salt if desired, before preparing the chocolate topping.
- Place chocolate in a microwave-safe bowl and heat until melted, stirring every 30 seconds to ensure it doesn’t burn. Once melted and smooth, stir in the oil. Carefully pour the chocolate over the caramel layer and spread it evenly.
- Chill in the fridge for at least 2 hours to set.
- When ready to serve, lift the slice out of the baking tin using the overhanging paper and cut into small squares. If the slice is too hard to cut, let it sit at room temperature for about 10 minutes to soften slightly.
How to Serve Caramel Slice
Caramel Slice is best served chilled, cut into small squares for easy handling. You can enjoy it as is, or dress it up with a sprinkle of flaked sea salt on top or a dollop of whipped cream. Pair it with a cup of tea or coffee for the ultimate afternoon treat, or enjoy it as a decadent dessert after dinner.
How to Store Caramel Slice
To keep your Caramel Slice fresh, store it in an airtight container in the refrigerator. It will last for about a week, but be prepared—it might not last that long! For longer storage, you can freeze the slices in a sealed container. Just let them thaw for about 15-20 minutes at room temperature before serving.
Tips to Make Caramel Slice
- Ensure that you stir the caramel mixture constantly while cooking to prevent it from burning.
- For an even shinier chocolate topping, you can add an additional half tablespoon of oil.
- If you want a more intense chocolate flavor, opt for dark chocolate instead of milk chocolate.
Variation
Try adding chopped nuts, such as pecans or walnuts, to the caramel layer for extra crunch. Alternatively, you can switch the desiccated coconut with graham cracker crumbs for a different texture. If you’re feeling adventurous, experiment with flavored chocolate, like orange or mint, for a unique twist.
FAQs
Q: Can I use a different type of flour?
A: Yes, you can use gluten-free flour if you want to make this recipe gluten-free. Just make sure to check that all other ingredients are also gluten-free.
Q: Can I make these in advance?
A: Absolutely! Caramel Slice can be made a few days in advance and stored in the refrigerator. It also freezes well, so feel free to prepare it ahead of time for upcoming events.
Q: How can I tell when the caramel is ready?
A: The caramel should be thickened and golden brown in color. Using a candy thermometer, you can check for a soft ball stage, which is around 240°F (115°C) if you’re looking for precision.
Caramel Slice
Ingredients
Shortbread Crust
- 65 grams icing sugar or powdered sugar, sifted
- 140 grams plain flour or all-purpose flour
- 75 grams desiccated coconut
- 115 grams butter, melted 1/2 cup or 1 stick
Caramel Filling
- 240 ml sweetened condensed milk 1 cup
- 60 grams unsalted butter
- 1 tablespoon golden syrup or maple syrup optional
- Sea salt Sea salt to taste
Chocolate Topping
- 225 grams milk or dark chocolate, broken into pieces 1 and 1/2 cups
- 1 tablespoon vegetable oil or coconut oil
Instructions
Preparation
- Preheat oven to 180°C (350°F) standard / 160°C (320°F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, combine icing sugar, plain flour, and desiccated coconut. Whisk to blend thoroughly.
- Add melted butter to the dry mixture and stir until it becomes moist; it should have a consistency resembling wet sand.
- Press the mixture into the prepared baking pan to form a uniform layer.
Baking the Crust
- Bake in the oven for 12 minutes, or until the edges of the crust are slightly golden. Remove from the oven and set aside while preparing the caramel.
Making the Caramel
- In a medium-sized saucepan, combine sweetened condensed milk, unsalted butter, and syrup (if using). Heat over medium and stir constantly until the butter melts.
- Continue cooking, stirring, until the caramel thickens and turns a golden brown, about 10 minutes.
- Once thickened, remove from heat and add a pinch of sea salt.
- Pour the caramel over the shortbread crust, then bake for another 12 minutes or until the caramel is golden brown on the edges.
- Allow to cool for 30 minutes, adding extra sea salt if desired.
Chocolate Topping
- Place the chocolate in a microwave-safe bowl and heat until melted, stirring every 30 seconds.
- Once melted and smooth, stir in the oil. Carefully pour the chocolate over the caramel layer and spread it evenly.
- Chill in the fridge for at least 2 hours to set.
Serving
- When ready to serve, lift the slice out of the baking tin using the overhanging paper and cut into small squares.
- If too hard to cut, let it sit at room temperature for about 10 minutes to soften slightly.
