Salted caramel slice
Salted caramel slice is a simple twist on the original treat that Aussies love to eat. Meet the irresistible slice that is famous for its 3 layers of biscuit, caramel and chocolate.
Ingredients
BASE
- 1 cup plain flour
- ½ cup brown sugar
- ½ cup desiccated coconut (Note 1)
- 125 gm butter (melted)
FILLING
- 395 gm can sweetened condensed milk (Note 2)
- 2 tbsp golden syrup
- 60 gm butter (cubed)
- 1 tsp sea salt flakes (Note 3)
TOPPING
- 250 gm chocolate (chopped roughly) (Note 4)
- ½ tbsp peanut oil (Note 5)
- 1 tsp sea salt flakes
OPTIONAL GARNISH
- sea salt flakes
Instructions
- Preheat oven at 180°C (350°F) and line a 20 cm x 20 cm (8 in x 8 in) square tin with non-stick baking paper
- FOR THE BASE: Mix all the base ingredients together in a bowl until it comes together and is moist with no dried bits. Transfer the mixture into the prepared tin and distribute it evenly using your fingers then flatten it out using a spatular. Bake base in the oven for 15 minutes and once cooked leave to cool and start on the filling.
- FOR THE FILLING: In a pot on low to medium heat add in all the filling ingredients, whisk the mixture briskly to prevent it from burning or catching at the bottom of the pan. Cook and whisk mixture for 5-8 minutes or until slightly golden in colour. Pour the filling on top of the cooked base and bake in the oven for 10 mins. Take the tin out of the oven and leave to cool at room temperature for 15 minutes then freeze for 15 minutes or let cool in the fridge for 30 minutes. Once cooled start on the topping.
- FOR THE TOPPING: In a microwave-safe bowl add in the chocolate and the oil. Microwave for 20 seconds and stir and repeat 20 seconds zap in the microwave until the chocolate is completely melted. Pour the chocolate on top of the filling and sprinkle with salt. Cool in the fridge for an hour or until set. Once set, lift the caramel slice out of the tin and dip the knife into hot water and cut it into 5 x 3 rows to get 15 slices.
Notes
- Desiccated coconut - finely grated unsweetened dried coconut.
- Sweetened condensed milk - use the original because the skim version will result in a runny caramel that won't set.
- Sea salt - If possible use quality sea salt flakes as this will result in a delicate flavour, I used Maldon sea salt. If you don't like the idea of salt simply leave it out, it will still result in a delicious caramel slice!
- Chocolate - dark or milk chocolate can be used or a mix, I used milk chocolate.
- Peanut oil - can be substituted with a flavourless oil such as canola, bran or vegetable oil.
- Storage - Store slices in a closed container. It will keep at room temperature for 2 to 3 days or a week in the fridge.
Nutrition
Serving: 1sliceCalories: 293kcalCarbohydrates: 41gProtein: 4gFat: 14gSaturated Fat: 9gCholesterol: 18mgSodium: 387mgPotassium: 191mgFiber: 2gSugar: 33gVitamin A: 184IUVitamin C: 1mgCalcium: 97mgIron: 1mg