Name: Caramel slice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 24
Ingredients: 125g unsalted butter, melted, plus 50g, chopped; 1/2 cup self-raising flour, sifted; 1/2 cup plain flour, sifted; 1/2 cup brown sugar; 1/2 cup desiccated coconut; 180g block dark chocolate, chopped; 180g block milk chocolate, chopped; 2 Tbsp pistachios, roughly chopped; Pinch sea-salt flakes; CARAMEL; 2 x 395g cans sweetened condensed milk; 175g unsalted butter, finely chopped; 1/2 cup caster sugar; 1/2 cup golden syrup

This delicious slice is everyone’s favourite – or so it seems, by how quickly it disappears!

Looking for more delicious slice recipes?

Ingredients

125g unsalted butter, melted, plus 50g, chopped

1/2 cup self-raising flour, sifted

1/2 cup plain flour, sifted

1/2 cup brown sugar

1/2 cup desiccated coconut

180g block dark chocolate, chopped

180g block milk chocolate, chopped

2 Tbsp pistachios, roughly chopped

Pinch sea-salt flakes

CARAMEL

2 x 395g cans sweetened condensed milk

175g unsalted butter, finely chopped

1/2 cup caster sugar

1/2 cup golden syrup

Method

Preheat oven to 160°C fan- forced (180°C conventional). Line a 20 x 30cm lamington pan with baking paper, extending paper 2cm above pan edges.

In a large bowl, combine melted butter, flours, sugar and coconut. Stir to combine. Scatter over base of prepared pan, then use the back of a spoon to make level. Bake for 15 minutes, or until light golden. Remove and cool.

For the Caramel, in a large saucepan, combine all ingredients on low heat, stirring constantly, until sugar has dissolved and mixture is a light caramel colour. Pour over cooled base. Bake for 20 minutes, or until edges of caramel are slightly darkened. Transfer to a wire rack and cool at room temperature for 3 hours.

Melt chocolates and chopped butter in a heatproof bowl set over a saucepan of simmering water, until melted and smooth. Pour chocolate over cooled caramel and use the back of a spoon to level. Sprinkle over pistachios and salt. Refrigerate for 1 hour, or until chocolate has set.

Remove slice from fridge 15 minutes before serving to allow chocolate to soften slightly, so it doesn’t crack when you slice it.

Cook’s tip

When melting chocolate, do not allow the bowl to touch the water, as this may cause it to overheat and “cease” (lose its smooth texture). Use a hot, sharp knife to cut the slice into squares.

How long does caramel slice last?

Caramel slice can last around 5 days when placed in an air-tight container. It can be refrigerated, or if it’s not too hot, just left in the pantry.

Can you freeze chocolate caramel slice?

You can freeze caramel slice, although the texture of your biscuit base may change after thawing. Simply place your slice in an airtight container, and it can last up to 2-3 months in the freezer.

Let it thaw in the fridge overnight and bring it to room temperature before slicing to avoid the chocolate cracking.

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Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

Cook’s tip

How long does caramel slice last?

Can you freeze chocolate caramel slice?

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