A slice of heaven.
Many moons ago I used to work at Nestlé. I loved working there and of course, there were perks. Working in the world’s largest food and beverage company meant lots of perks. First, there was the staff shop – lots of plentiful discounted products to buy. Next was the free lollies and chocolates available – the confectionery marketing team were often obliging for those with a sweet tooth. Finally, there was the test kitchen – new recipes tested, old ones made to validate why a favourite. It was from the test kitchen that I discovered the virtues of the humble caramel slice.
A caramel slice has three layers – a biscuit layer, a caramel layer, and finally a chocolate layer. It might sound sickly sweet… I can confirm it’s definitely up there in terms of sweetness. But a caramel slice is truly delicious – even if you can only consume a small piece at a time with a cup of tea. Once you have tried it, you know why it’s become a favourite of many in both New Zealand and Australia.
While it is known as caramel slice “down under”, I’ve learnt it’s also known as Millionaire’s Shortbread in Scotland. If other parts of the world are not yet aware of this slice, they better catch up! This is an amazing but decadent treat. Perfect for afternoon tea parties or a morning tea celebration at work. I do recommend you make this… it’s easier than you would think!
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Caramel Slice
Ingredients
- 150 g plain flour
- 110 g dark brown sugar, or muscavado
- 40 g desiccated coconut
- 125 g butter, melted, plus 100g extra
- 790 g sweetened condensed milk, (2 tins)
- 80 ml golden syrup
- 200 g dark chocolate, melted
- 1 tablespoon vegetable oil
Instructions
- Preheat oven to 180°C (160°C fan-forced). Lightly grease a slice tin (roughly A4 sized) and line with baking paper.
- In a medium bowl combine flour, sugar and coconut. Add melted butter and mix well. Press mixture firmly into prepared slice tin. Bake for 15-20 minutes until lightly browned. Cool.
- Combine the extra butter, sweetened condensed milk and golden syrup in a medium saucepan. Stir over low heat until smooth. Pour over base.
- Return to oven and bake for 20-25 minutes until golden. Cool.
- To melt the chocolate, place dark chocolate in a microwave-safe bowl and microwave uncovered on MEDIUM (50%) for 1 minute then stir. Repeat process in 30-second intervals until chocolate is melted. Add oil and stir until smooth. Pour evenly over slice and spread into one even layer over the caramel. Place in the fridge for at least 2 hours to cool and set.
- When you’re ready to serve, carefully lift slice out of baking tin and cut into small squares. If it’s too hard to cut (for example, if you left it in the fridge overnight), just let it sit at room temperature for 10 minutes or so and it will soften slightly.