Chocolate Caramel Slice (updated)

I'm a big fan of caramel slice, so lucky for me this was a request for someone else. Not one to say no to sweets, even I'd feel bad having to eat all this slice by myself .

I'm sure everyone knows chocolate caramel slice, it's one of those tradition recipes that most people have tried, well everyone except me. I have a vague recollection of attempting to make it when I was very young and everything going wrong. Thinking back on a younger me it was probably because I was super impatient.

This time the slice turned out beautifully, the base was nice and crumbly and the caramel was deliciously gooey but still kept its shape. The thin layer of chocolate over the top finished it off perfectly and calm collected present me finally won against the caramel slice.I think maybe next time i'll include some salt flakes somewhere for a salted caramel slice or perhaps a double thick layer of caramel to make it even more awesome.

I Have had a lot of response to this recipe, turns out Chocolate caramel slice is a lot of peoples favourite. I have had a few questions asked about different ingredients and measurements for those of you not in Australia. To hopefully answer your questions I have included the recipe again at the end of the post adding measurement conversions and a few more notes. Hope it helps, let me know.

For the Base

1 cup plain flour

1/2 cup brown sugar (firmly packed)

1/2 cup desiccated coconut

125 grams butter (melted)

For the Caramel

60 grams butter

395 gram can sweetened condensed milk

2 tablespoons golden syrup

For the Topping

185 gram block dark eating chocolate

2 teaspoons vegetable oil

To make the base- preheat your oven to 180 degrees c. and line a 20 x 30cm tray with baking paper, making sure to cover the sides.

Add the flour, brown sugar, coconut into a medium bowl, pour in the melted butter and mix together.

Press the base mixture into the prepared pan and flatten firmly with a spatula. Bake the base for around 15 minutes, until it is lightly golden. Remove from the oven and set aside to cool.

While the base is baking prepare the filling.

To make the Caramel filling- add the condensed milk, butter and golden syrup into a small saucepan.

Stir over a low heat until the caramel is smooth and thickened. Remove the pan from the heat and allow to cool.

To make the slice- Pour the cooled caramel over the base and return to the oven for around 15 minutes until the caramel has turned golden brown. Allow the slice to cool completely before spreading over the chocolate topping.

To make the chocolate topping- Break the chocolate into a microwave safe bowl, heat for 30 seconds at a time until chocolate is melted and smooth, stir in the vegetable oil.

Pour the chocolate mixture over the caramel and smooth out. Place the slice in the fridge and chill for about 30 minutes until set. Cut into squares with a dry warm knife.

Enjoy!!

For the Base
1 cup plain flour
 1/2 cup brown sugar (firmly packed 1/2 cup desiccated coconut (fine, not shredded or flakes)
125 grams butter (melted) (4 ounces)
 For the Caramel 60 grams butter (2 ounces)
395 gram can sweetened condensed milk (12 1/2 ounces)
2 tablespoons golden syrup

 For the Topping
185 gram block dark eating chocolate (6 ounces)
2 teaspoons vegetable oil

 To make the base

• Preheat your oven to 180 degrees c. (350 f.) and line a 20 x 30cm tray with baking paper, making sure to cover the sides.
•  Add the flour, brown sugar, coconut into a medium bowl, pour in the melted butter and mix together. Press the base mixture into the prepared pan and flatten firmly with a spatula. 
• Bake the base for around 15 minutes, until it is lightly golden. Remove from the oven and set aside to cool. 
• While the base is baking prepare the filling.

To make the Caramel filling 

• Add the condensed milk, butter and golden syrup into a small saucepan.
•  Stir over a low heat until the caramel is smooth and thickened.
•  Remove the pan from the heat and allow to cool. 

To make the slice 

• Pour the cooled caramel over the base and return to the oven for around 15 minutes until the caramel has turned golden brown. (It will be darker around the edges and set toward the middle, if not return to the oven for another 2 minutes or until done) 
• Allow the slice to cool completely before spreading over the chocolate topping. 

To make the chocolate topping 

•  Break the chocolate into a microwave safe bowl, heat for 30 seconds at a time until chocolate is melted and smooth, stir in the vegetable oil. 
• Pour the chocolate mixture over the caramel and smooth out. Place the slice in the fridge and chill for about 30 minutes until set. 
• Cut into squares with a dry warm knife.