Caramel Slice would definitely have to be a family favourite in my household. Actually, come to think of it, anything caramel is a favourite! So when my sister asked me to bake something for her works Biggest Morning Tea it was the first thing that came to mind. Here in Australia, families and business around the country host a Morning tea to raise funds for Cancer research, collecting donations for a great cause! I was so excited to be able to help contribute through something that I myself love to do.
I actually received this recipe off my best friend, who herself had got it off her grandma (grandma’s always know the secrets to great cooking!) and I’ve made it quite a few times! When I recieved a copy of it, it was handwritten in beautiful cursive writing, a perfect sign of a recipe that was certainly going to produce beautiful old fashioned baked goods! The last two times I’ve made it though, I have made a few slight changes and I think I’m finally happy with a recipe that is super easy and super tasty. What I love about this slice is that the base is soft and chewy while the caramel centre isn’t overly sweet. Using dark chocolate on top also helps to balance the whole thing out so I’d recommend staying away from milk chocolate. This recipe is also really great as its really quick to make and kids can get involved too. A perfect lunch box treat if I do say so myself..that is if any slices make it to your lunch box!!
So here it is, my version of a great classic, Caramel Slice (based on one I received from a beautiful friend and her wonderful family!!)
What you need:
1 Block Dark chocolate (200g)
For the Base:
1 Packet Arnotts Butter Snap Cookies
1/4 cup desiccated coconut
115g butter (melted)
For the Caramel:
1 tin condensed Milk
2 Tbs golden syrup
1 Tbs butter
What I did:
1. Preheat your oven to 200 degrees C. Then use a food processor to turn your butternut snap cookies into a fine crumb (if you don’t have one you can always do this by hand by putting your biscuits into a bag and hitting it with a rolling pin. It may just take a little longer). Then add your coconut and melted butter and pulse until the mixture looks like wet sand.
2. Line your baking tin with greaseproof paper and tip your crumb mixture into it. Using the back of a spoon, press the mixture firmly and evenly around the tin to form your base. Then pop it into the fridge (this part is very important as it prevents you getting biscuit crumbs in your caramel later! Trust me, don’t skip it!)
2. While your base is setting in the fridge, pour your condensed milk, butter and golden syrup into a saucepan and put onto a medium-low heat. Stir it continuously until it turns into a nice golden caramel colour. Its really really important that you don’t stop stirring this mixture as it will burn so easily and leave you with a caramel that has burnt bits in it. Also make sure you stir right to the edges of the pot so it doesn’t stick. This bit can take a while as you need to work with a low heat but stick with it.
3. Pour the caramel over your base and pop the whole thing into the oven for 10minutes.
4. Remove from the oven and allow to cool completly. Once cooled, melt your chocolate in a bowl over a simmering pot of water. Pour over the caramel and set the whole thing in the fridge (1hr) or freezer. Use a sharp knife to cut into squares before serving
Enjoy and Happy Baking!!