Chocolate Caramel Slice

This would probably have to be my go-to baking recipe, it is an absolute favourite of mine. It is adapted form the Ripe Cookbook, and as you can probably tell from the photos, it is super goey, sweet and rich. I make this for our Gramps’ annual golf trip with his friends, and it always goes down a treat. I made up this batch to celebrate a friend’s 20th birthday, and the rest is going in with Dad for his work mates. As someone who has tried many caramel slices, I can promise that this recipe is up there with the best of them.

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Ingredients:

Base

  • 250g Super Wine Biscuits (crushed finely)
  • 1/3 cup Flour
  • 1/2 cup Cocoa
  • 3/4 cup Desiccated Coconut
  • 200g Butter (melted)

Caramel

  • 1 x 395g tin Condensed Milk
  • 100g Butter
  • 1/2 cup Brown Sugar
  • 3 tbsp Golden Syrup

Topping

  • 200g Dark Chocolate
  • 1 tbsp Vegetable Oil
  1. Preheat oven to 180 degrees celsius. Grease a 20x30cm tin
  2. In a large bowl, combine all the ingredients for the base. Press into the tin, making sure it is even
  3. Place tin in fridge whilst you make the caramel
  4. Over a low heat, mix together all the ingredients for the caramel in a saucepan until smooth and golden
  5. Pour evenly over the base. Place tin in the oven for 15-20 minutes until the caramel is slightly browned. Take out of oven and place in fridge
  6. Once the slice is cool, melt the chocolate and oil over a double boiler
  7. Pour over the slice. Leave in the fridge for the chocolate to set (or freezer if you are impatient like me)

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fg10000http://www.pinterest.com/pin/391039180116702340/

Have a look at some of our yummy photos on Pinterest:


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2 Comments

  1. Sarah

    Wow, thank you so much for sharing this recipe. I just made this and it is beautiful. Don’t think it will last very long by the time my kids get home from school at 3 o’clock!

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