caramel slice

The ultimate Chocolate Caramel Slice with three totally delicious layers... a crunchy base, a smooth caramel filling and a chocolate topping. Tried, tested and loved by everyone (and now with both conventional and Thermomix methods!).&nbsp;

Caramel Slice

(135 grams) plain flour

(100 grams) brown sugar

(45 grams) coconut

g butter

(130 grams) golden syrup (see recipe notes)

790 g sweetened condensed milk

milk chocolate

g vegetable oil (or coconut oil) (see recipe notes)

Preheat oven to 180 degrees celsius (fan-forced). Line a 20X28cm rectangular slice tin with baking paper and set aside.

To make the base sift the plain flour into a bowl.&nbsp;Add the brown sugar and coconut and stir to combine.

Add the melted butter and mix well until crumbly and completely combined.

Press the mixture firmly into the base of the prepared tin and smooth with a spoon.

Bake for 15 minutes or until lightly golden.

To make the filling, place the golden syrup, condensed milk and butter into a small saucepan over low heat.

Stir continuously for 10-15 minutes or until the caramel has thickened (make sure your heat is very low and you continue stirring until the sauce has obviously thickened).

Pour the caramel over the cooked base and return to the oven for a further 15-20 minutes or until golden and firm to the touch.

Remove from the oven and set aside until cool.&nbsp;Place in the fridge to cool completely.

Melt the chocolate and vegetable oil (or coconut oil) in the microwave on 50% power for 3-4 minutes, stirring every 30 seconds with a dry metal spoon.

Pour the chocolate topping over the cooled caramel layer (see notes).&nbsp;

Cut into slices just before the chocolate topping sets completely.

Store in an airtight container for up to 5 days.&nbsp;

Conventional Method

Melt the butter in the TM bowl on Speed 2, 100 degrees, 3 minutes.

Add the plain flour, brown sugar and coconut and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 15 seconds or until completely combined (use the spatula to help mix).

Press the mixture firmly into the base of the prepared tin and smooth with a spoon. Bake for 15 minutes or until lightly golden.

To make the filing, place the golden syrup, condensed milk and butter into a clean and dry Thermomix bowl. Mix on 80 degrees, Speed 4, 8 minutes. 

Pour the caramel over the cooked base and return to the oven for a further 15-20 minutes or until golden. Remove from the oven and set aside until cool then place in the fridge to cool completely.

Place the chocolate melts into a clean TM bowl. Grate on Speed 8 for 10 seconds. Scrape down the sides of the bowl, add the vegetable oil (or coconut oil) and melt on Speed 2, 80 degrees, 4 minutes (or until completely melted).

Pour the chocolate topping over the cooled caramel layer (see notes). 

Store in an airtight container for up to 5 days. 

Thermomix Method

https://embed.mediavine.com/videos/nujdnqbfnaqiqzrnmmp3

The ultimate Chocolate Caramel Slice with three totally delicious layers… a crunchy base, a smooth caramel filling and a yummy chocolate topping. Tried, tested and loved by everyone! Watch the video to see how it's made!

Recipe video above. An easy Caramel Slice recipe that delivers as promised - a creamy caramel filling that sets perfectly (no more runny caramel!) and chooclate that doesn&#039;t crack when you cut into it!

flour, (plain/all purpose)

brown sugar (, loosely packed)

desiccated coconut ((US: sweetened finely shredded coconut, Note 1))

unsalted butter (, melted)

unsalted butter

(80 grams) brown sugar (, loosely packed)

tsp vanilla extract ((or essence))

/ 7 ounces dark or milk melting chocolate ((US: semi-sweet chocolate chips))

vegetable oil

Preheat oven to 180°C/350°F (fan 160°C)

Grease and line a 28x 18cm (lamington pan) / 7&quot; x 11&quot; rectangle pan with baking/parchment paper (Note 2). Have overhang for ease of removal.

Mix together Base ingredients and press into a pan (I use an egg flip)

Bake for 15 minutes until the surface is golden. Cool in fridge if you have time (Note 3).

Base

Lower oven to oven to 160°C/320°F (fan 140°C)

Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.

When bubbles appear, add condensed milk. Whisk constantly for 5 minutes (Note 4), until you start getting some big slow bubbles on the base.

Once bubbles start appearing, whisk for 1 minute, then pour onto Base. Tilt pan to spread evenly.

Bake for 12 minutes. Don&#039;t worry if you get splotchy brown bits (this happens with ovens that don&#039;t distribute heat evenly).

Cool on counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch. (Note 5)

Caramel

Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted (takes me 4 x 30 sec).

Pour over caramel, spread with spatula. Then gently shake pan to make the surface completely flat.

Refrigerate 1 hour or until set. Remove from fridge and leave out for 5 minutes to take chill out of chocolate slightly. Then cut into bars or squares to serve!

Chocolate

Try our easy to follow Dairy-Free Caramel Slice recipe. Absolutely delicious with the best ingredients from Woolworths.

Dairy-Free Caramel Slice Recipe | Woolworths

coconut

coconut cream (important: do not shake can)

vanilla bean paste

maple syrup

dairy free dark chocolate chopped

flour

tbs cacao

brown sugar (plus 1 cup brown sugar)

coconut oil (plus 1 tbs coconut oil, extra)

dairy-free spread

Preheat oven to 180°C. Line base and sides of a 20cm square cake pan with baking paper, leaving paper to overhang.

Place flour, sugar, coconut, cacao and spread in a food processor. Process until crumbly and starts to clump together. Press mixture into pan. Bake for 15 minutes or until dried. Set aside to cool.

Meanwhile, to make caramel filling, turn coconut cream can upside down and open can. Pour off the clear coconut water and place 2 tbs into a small saucepan. Add sugar and stir over medium heat until dissolved. Add thick coconut cream and simmer for 15-20 minutes until thick and golden. To test, drop a little of the mixture into a glass of chilled water. It should form a soft ball.

Remove pan from the heat and stir in maple syrup and vanilla. Cool for 5 minutes. Whisk in coconut oil until smooth. Pour over base and tilt pan to evenly cover. Cool for 10 minutes then refrigerate for 2 hours.

Place chocolate and extra coconut oil into a microwave-safe bowl. Heat in short bursts, stirring every 10 seconds, until melted and smooth. Pour over caramel and leave to set. Cut into 5cm squares.

Gluten-Free Salted Caramel Slice is easy to prepare, creamy and so delicious. This is a recipe you’ll want to make regularly!

Gluten-Free Salted Caramel Slice

(190 g) gluten-free plain/all purpose flour (See Note 1)

g unsalted butter, melted (See Note 2)

cinnamon

(45 g) desiccated coconut

(60 g) brown sugar (lightly packed)

(125 g) unsalted butter (See Note 2)

(100 g) brown sugar (lightly packed)

395 g can of condensed milk (See Note 3)

tsp sea salt flakes (See Note 4)

dark chocolate, melted

Preheat your oven to 180 Degrees C (355 F).

Grease and line a 27cm x 18cm (11″ x 7″) tin with baking paper.

Melt the butter for the base.

Mix the ingredients for the base together in a bowl.

Press mixture firmly into your pan. Use the back of a cup measurement/or flat spatula to completely flatten.

Bake the base for 15 minutes. Remove, set aside to cool slightly for 15 minutes.

For the Base:

Lower the oven temperature to 160 Degrees C (320 F).

Melt the butter in the saucepan. Once melted, add in the sugar and whisk.

Once combined, add the condensed milk. Whisk for 5 minutes until the caramel is slightly thicker and bubbling. (Stir constantly!)

Pour the caramel onto your biscuit base. Gently tilt the tin to spread the caramel evenly. Bake for 12 minutes.

Remove your slice from the oven, and immediately sprinkle with sea salt flakes.

Allow the slice to cool at room temperature for 30 minutes.

Then, transfer the slice to the fridge and cool for a further 30 minutes. This will allow the slice to set completely.

For the Caramel:

Melt the chocolate in a bowl over a saucepan of barely simmering water (or in the microwave if you prefer).

Drizzle the melted chocolate over the top of the slice and return the slice to the fridge to allow the chocolate to set. (I used a fork to drizzle the chocolate.)Remove the slice 10 minutes before eating.

For the Topping:

Shortbread, chocolate and caramel come together in a wicked frozen dessert that will keep the late summer warmed at bay. The bonus? It's freezer-ready for ad-hoc entertaining (not that you'll want to share!).

Frozen caramel slice

shortbread biscuits

unsalted butter, melted, cooled

(90 grams) desiccated coconut

1.5L caramel gelato or ice cream, softened

jar dulce de leche (from gourmet food stores)

dark (70%) chocolate, chopped

thickened cream

(60 milliliters) sunflower oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977440756001&=domain=del

5348771529001-5977440756001

"I've never been able to refuse these bars - that caramel filling floors me every time," says Natalie Paull. This is an edited extract from Beatrix Bakes by Natalie Paull (Hardie Grant Books, $45).

Chocolate caramel bars with a salty sprinkle recipe

plain flour

pure icing sugar, sifted

unsalted butter, melted, cooled slightly

sweetened condensed milk

dark muscovado or dark brown sugar

dark corn syrup

tsp fine sea salt

vanilla bean, split, seeds scraped

dark (60–70%) chocolate

roasted walnuts

tsp sea salt flakes

There's no need to miss out on your old favourites when this gluten free caramel slice is around! Give it a try today and no one will ever believe it's gluten free..... trust me!

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