Caramel Slice
This Caramel Slice, an Australian classic, features three delightful layers: a buttery shortbread base, a luscious caramel center, and a smooth chocolate topping. Perfect for dessert lovers, it’s easy to make yet indulgently satisfying.
Ingredients
Shortbread Base:
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1 1/3 cups all-purpose flour, sifted
- 1/4 teaspoon salt
Caramel Layer:
- 2/3 cup sweetened condensed milk
- 1/2 cup unsalted butter
- 2/3 cup sugar
- 2 tablespoons golden syrup (or light corn syrup)
- 1 teaspoon vanilla extract
Chocolate Topping:
- 7 ounces (200g) milk or dark chocolate, chopped
- 1 teaspoon coconut oil (optional, for a smooth finish)
Instructions
Prepare the Base:
- Preheat oven to 180°C (350°F).
- Mix butter and sugar until creamy. Add sifted flour and salt, combining until it forms a dough.
- Press the dough evenly into a greased and parchment-lined 8x8-inch pan.
- Bake for 15 minutes or until golden brown. Let it cool completely.
Caramel Layer:
- In a saucepan over low heat, combine butter, sugar, golden syrup, and condensed milk.
- Stir constantly until the mixture begins to boil. Continue stirring until the caramel thickens (approximately 5-7 minutes).
- Pour the caramel over the cooled base, spreading evenly. Let it cool completely.
Chocolate Topping:
- Melt chocolate and coconut oil in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth.
- Pour the chocolate over the caramel layer, smoothing with a spatula. Chill in the refrigerator for 1 hour until set.
Slice and Serve:
- Use a warm knife to cut clean slices. Serve chilled or at room temperature.