Incredible Chocolate Caramel Slice Recipe
This is easily one of my favourite recipes. Enjoy a crispy coconut base, soft and decadent caramel centre, and rich chocolate on top. Try not to eat them all in one sitting!
I think the key difference between my recipe for caramel slice and others online is that mine doesn’t involve copha! Copha is a vegetable shortening and it’s used in recipes in Australia, however, it’s quite difficult to find anywhere else! Upon moving to Canada, I needed to figure out a way to make my beloved caramel slice. In this recipe, we use coconut oil which is a perfect replacement and a lot easier to get your hands on!
This recipe appears to have a lot of steps, however, it’s pretty easy to get right if you follow all the steps. There’s no magic required!
When cooking the caramel, don’t turn your back on it. Stir regularly, as per the instructions, and don’t let it get too brown. 8 minutes should do the trick, but my stove does get hot quite quickly so it may take another minute or two for the mixture to change colour.
The last main step is pouring the chocolate overcooked caramel and biscuit. I can’t stress this enough; once you pour the chocolate over the caramel and put in the fridge to set, do not move it until it’s ready! Moving the tray too soon will result in an uneven, lumpy finish. We want smooth and glossy!
Enjoy this incredible caramel slice and let me know how it goes in the comments! Happy baking!
- 1 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 cup shredded coconut (unsweetened)
- 125 g butter (melted)
- 300 ml can sweetened condensed milk
- 2 tbsp golden syrup
- 60 g butter (melted)
- 60 g coconut oil (at room temperature)
- 125 g semisweet chocolate (I like to use chocolate chips, but you can use a block of cooking chocolate too)
Preheat oven to 180°C. Line the base of a 11 x 17in pan with baking paper
Sift the flour into a large bowl and mix in the brown sugar and coconut
Melt 125g of butter and add to the bowl
Press evenly into the prepared pan, ensuring it is well packed
Bake for 15 mins or until lightly golden. Remove from the oven and cool, leaving the oven on
Combine condensed milk, golden syrup and 60g of butter in a saucepan over a medium heat. Whisk regularly for 8 mins until the mixture begins to brown
Pour into the pan over the biscuit base and put the tin bake in the oven, baking for 12 mins
Remove from oven and all the tin to cool completely before placing it in the fridge for at least 3 hours. Do not start next step until the tin is out of the fridge
Prepare a saucepan of simmering water. Put a heatproof bowl over the saucepan and add coconut oil and chocolate, stirring until melted.
Pour the chocolate mixture into the tin over the caramel and then refrigerate to set.
Cut into 12 squares and serve!
These caramel slices keep well in the fridge in an airtight container for up to a week. Take care to not move the tin while it is setting, as the chocolate will move and you won't achieve a smooth chocolate surface!