The classic “best-ever” caramel slice. This is the tried and tested Nestle version that everyone knows and loves. And I certainly love it!
1 cup plain flour
½ cup brown sugar
½ cup desiccated coconut
125g butter, melted
100g butter, extra
2 x 395g cans sweetened condensed milk
1/3 cup golden syrup
200g dark chocolate
1 tbsp vegetable oil
Preheat oven to 180’C. Lightly grease and line a 18cm x 28cm lamington pan and then line with baking paper. In a bowl combine flour, sugar and coconut, add melted butter and mix well. Press mixture firmly into prepared pan. Bake for 15-20 minutes until lightly browned. Cool. Place extra butter, sweetened condensed milk and syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for 20-25 minutes until golden. Cool. Combine chocolate and vegetable oil in a small saucepan and stir until melted and smooth. Pour over slice. Chill until set, cut into squares, makes between 16 and 25. Store in a container for up to a week in the fridge.
I love love love this slice. It isn’t as fancy or well flavoured as the salted caramel one I made a few weeks ago but its classic flavour and creamy filling have everything you are looking for in a caramel slice. The base is classic, simple and not too sweet or crumbly. I prefer to use eating chocolate for things like this rather than cooking chocolate because I eat the chocolate off the top of the slice before the rest but you can use cooking chocolate, it is cheaper. The only thing I would change about this recipe would to be cooking the caramel filling a little longer for a better caramel flavour.
This recipe says it makes 16 squares, I have said 25 but really it lasts a lot longer, it lasts about a week in our house, half went into work, 5 little squares went to my parents and the rest was eaten by Daniel and I in small pieces over the week, I think there is still a little bit left in the back of the fridge. It isn’t too sweet in small doses and the eating chocolate isn’t too bitter to enjoy every day until you finish it. You could cut the slice into smaller squares and use them as gifts, they would be lovely wrapped in cellophane or just in a nice small jar or box. I attempted to make a pattern in the top of the chocolate just after I poured it but unfortunately the glad wrap I used to cover it with before I put it in the fridge sank and stuck to the chocolate, ruining the pattern. It peeled off easily the next morning though.