Need a low cost, easy peasy morning tea option using pantry basics? Caramel slice is always the answer. Sweet caramel sandwiched between a buttery biscuit layer and chocolate? PERFECT. I’ll take two pieces thanks!
We’ve all been there, the office morning tea, last-minute invite to a get-together or someone calling in for coffee. You need SOMETHING to bring but don’t want to spend a bomb, nor do you want to step out into the cold to go to the supermarket. WE GET IT.
Instead, turn to your pantry. If you have these ingredients in your pantry (and most of us will), you’re good to go for a tray of choc caramel slice. Deeeeeelicious.
Choc caramel slice recipe
Ingredients
Base layer
- 1 cup plain flour, sifted
- 1/2 cup brown sugar
- 1/2 cup desiccated coconut
- 120g salted butter, melted
Filling layer
- 395g tin Sweetened Condensed Milk
- 2 tablespoons golden syrup
- 60g salted butter, melted
Topping
- 125g milk or dark cooking chocolate, chopped
- 60g Copha, chopped
Method
1. Preheat the oven to 180°C. Line a 28 x 18cm (base) pan with baking paper and set aside.
2. To make the base:
- Mix all of the base ingredients (flour, sugar, coconut and melted butter) in a bowl until well combined.
- Press the mixture into the prepared pan (use a scrap of baking paper for easy pressing).
- Bake for 15 to 20 minutes, or until light golden in colour.
- Remove from the oven and let it cool.
2. Filling:
- In a saucepan over medium heat, combine the condensed milk, golden syrup and butter. Whisk it continuously for 8 minutes or until golden. DON’T STOP STIRRING!
- Pour the caramel over the cooled base and bake for 12 minutes or until firm.
- Remove from the oven and cool completely. Pop in the fridge for 3 hours, or until set firm.
3. Topping:
- Place chocolate and Copha into a heat-proof bowl over a saucepan of simmering water, double-boiler style.
4. Stir until melted, smooth and glossy. Pour the chocolate over the caramel and refrigerate to set.
5. Cut into squares to serve.
NOTE: To cut neat squares without the chocolate shattering, don’t wait for the chocolate to be set hard as a rock. Use a warm, dry, sharp knife for easier slicing.
