The ingredients for this classic Australian slice are simple, as is their preparation. The skill in this dish though, lies in the technique. Unlike some other recipes where you might have a generous mistake buffer, if you over cook any of the components of this recipe or it will not work or taste as good as it should; you’ll get a hard base, a chewy middle and a lack-lustre topping. This recipe is sort of like Millionaire Shortbread; the biscuity bottom is not shortbread but rather coconut based.
Keep a watchful eye on the cooking process. Don’t let the base as it cooks the first time get too brown. As soon as the edges turn golden – take it out. Don’t wait for the caramel to darken in the pot, instead look for the change in texture. When it starts to thicken, take it off the heat. Both the base and caramel will get that final blast of heat when you put them in for the second time and when that time comes, take the tray out as soon as the caramel starts to bubble and turn golden.
Melting the chocolate and butter, should probably be done the old fashioned way over a pot of simmering water. I keep burning it in the microwave, probably because I don’t chop the chocolate fine enough. You want a nice shiny, smooth chocolate topping for this.
Caramel Chocolate Slice Recipe
1 cup SR flour
1 cup coconut
1 cup firmly packed brown sugar
125g melted butter
400g can sweetened condensed milk
2 tbsp golden syrup
125g dark chocolate
Lightly grease and line a slice tray
Mix all the BASE ingredients together and press into the pan.
Bake for 15 minutes, or until the edges start go golden.
Put all the FILLING ingredients into a small pot and stir over low heat for ten minutes, or until it starts to thicken.
Pour the hot filling over the base and put back in the oven for 5-10 minutes.
Watch it carefully and when it starts to bubble and brown, take it out. Let it cool.
Put the TOPPING ingredients into a bowl and microwave on low for a minute at a time until chocolate melted – or in a bowl over simmering water.
Pour chocolate mixture over the caramel slice and leave to set.