I first had caramel slice when my I was visiting my family in Australia. My niece had made it and I was simply delighted when I first had it. This I believe is something really simple and delicious to make. I liked it so much that my sister got me the Nestle’s cookbook that had the recipe.
I made this for the hubbys office farewell for one of his employees. They all loved it and even asked for the recipe. So here it is folks – try it at your own expense as it is insanely addictive. No piece survived the office – the box came back with just a few crumbs.
Just a point to note we in the US would call these bars, in Australia they call them slices. English is such a wonderful language :-).
Time (Baking/Cooking) : ~35 minutes
For the biscuit base
- 1 cup all purpose flour
- 1.5 cup sweetened coconut flakes
- 125 grams butter, melted
For the caramel layer
- 1 can (395 grams) sweetened condensed milk
- 2 tablespoons light corn syrup (of if you can get it Lyle’s pouring syrup)
- 60 grams butter, melted
For the topping
- 100 grams milk chocolate
- 100 grams dark chocolate
- sea salt flakes (optional)
Preheat your oven to 350F (180C). Line a 9 inch square baking pan with parchment paper that overhangs the sides of the baking pan. This will help you lift out the dessert so you can slice it.
Melt butter in a microwave safe glass container and then add the flour and coconut flakes and mix well. Put this mixture into your baking pan and press down to an even layer. Bake for 20 minutes or under light golden brown. Remove from the oven and cool on a wire rack.
While your biscuit base is baking, melt the butter in a pan and then add the sweetened condensed milk and golden/corn syrup. Cook this over medium heat whisking (with a long handled whisk) as you do not want the bottom to burn. You will notice the mixture start to thicken and turn color. This should take about 8 minutes. You will then notice big bubbles starting to form and the mixtures seems to begin to leave the sides. This will take about 3-5 minutes. Turn off the heat and pour it over your biscuit base spreading it to level it out.
Bake for about 8-10 minutes (at 350F) or until you see a few dark brownish spots on the top and a jiggle is fairly firm.
Let it cool completely and then put it into the refrigerator for about a half hour. Just before you remove it from the refrigerator melt the chocolate in a microwave safe bowl first on for about 20 seconds and then short bursts of 10 seconds stirring well between each burst till all the chocolate is melted. Pour the chocolate over the caramel. Spread evenly and then return to the refrigerator to set. If you are using sea salt flakes sprinkle at this time.
When the chocolate is set cut and serve.