Description
Chocolate caramel slice combines rich layers of buttery shortbread, silky caramel, and glossy chocolate for an irresistible Australian dessert. Sweet indulgence promises pure delight when friends gather around this classic treat.
Ingredients
Scale
- 395 g (1 can or 14 oz) sweetened condensed milk
- 125 g (1/2 cup or 4.4 oz) unsalted butter (melted), for base
- 125 g (1/2 cup or 4.4 oz) unsalted butter (coarsely chopped), for caramel
- 200 g (7 oz) dark or milk melting chocolate
- 1 cup plain flour
- 1 cup brown sugar (total, measured without pressing)
- 1/2 cup desiccated coconut (or sweetened finely shredded coconut)
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (160°C fan-forced) and prepare a 28x18cm rectangular pan with greased baking paper, leaving an overhang for easy removal.
- Mix the base ingredients thoroughly and press evenly into the prepared pan.
- Bake the base for 15 minutes until golden, then refrigerate to cool completely.
- Reduce oven temperature to 160°C (140°C fan-forced).
- In a saucepan, melt butter with sugar and vanilla extract over medium-low heat, whisking until fully integrated.
- Once the mixture begins to simmer, add sweetened condensed milk and whisk continuously for 5-6 minutes.
- Watch for large bubbles forming at the bottom of the pan, indicating the caramel is ready.
- Pour the caramel evenly over the cooled base and bake for 12 minutes.
- Allow the caramel layer to cool at room temperature for 20 minutes, then refrigerate for 30 minutes.
- Melt chocolate and vegetable oil in a microwave-safe bowl, stirring at 30-second intervals until smooth.
- Spread the melted chocolate uniformly over the chilled caramel layer.
- Refrigerate the slice for at least 1 hour to set completely.
- Remove from refrigerator, let sit for 5 minutes, then slice into desired shapes before serving.
Notes
- Chill the base thoroughly before adding caramel to prevent layers from mixing and ensure clean, crisp texture.
- Use a heavy-bottomed saucepan when making caramel to prevent burning and achieve smooth, consistent results.
- Control chocolate melting by using short microwave intervals and stirring frequently to prevent seizing or overheating.
- For gluten-free version, substitute regular flour with almond or coconut flour in the base layer.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 16
- Calories: 259
- Sugar: 20 g
- Sodium: 37 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 1.2 g
- Protein: 2.7 g
- Cholesterol: 25 mg