You might remember that earlier in the week I told you about finding more focus in my day by baking something delicious and sweet? Well I thought it might be a nice idea to share the recipe that not only helped me make something tasty for a treat, but magically transformed the rest of my day into a much more efficient one. Such is the power of a good recipe … or perhaps it’s the delights of a Choc-Caramel Slice which worked some wonders.
I developed my own recipe based on a combination of two different source recipes (you’ll find the originals I based my recipe on here and here). I hope you like the results if you try it yourself (I know it didn’t last too long in our house). As the Mr doesn’t like overly caramel things (what’s up with that?), I didn’t want the caramel layer to be too thick, but I did want a decent amount of base and chocolate topping.
I love how innovation in the kitchen is often fuelled by a lack of ingredients. My caramel filling for this recipe came about due to a lack of golden syrup in the house, so I had to come up with an alternative. For this recipe you’ll need: self raising flour, a can of condensed milk, desiccated coconut, butter, brown sugar, and chocolate to melt.
Before you start on the fun stuff, be sure to preheat your oven to 180°C, grease a 20cm square cake pan and line it with baking paper. For the base:
- In a bowl put 1/2 cup firmly packed brown sugar, 2/3 cup desiccated coconut, 2/3 cup self-raising flour, and 85 g melted butter.
- Mix together until well combined (it should have a crumbly, biscuit texture).
- Firmly press the base into the pan as evenly as possible.
- Bake for 10-12 minutes or until golden brown.
- Set aside the base to cool.
For the caramel layer, put 30g butter and 2 heaped tablespoons of brown sugar into a saucepan.
- Over medium heat, stir until the butter and sugar have melted.
- Add 395g condensed milk (1 can) and stir constantly until almost boiling.
- Reduce to low heat and stir for another 5 minutes until the caramel thickens and achieves a slightly golden colour.
- Pour caramel over base and spread evenly (it might be a little thick).
- Bake in oven for approximately 10 minutes or until the edges of the caramel layer start to brown.
Allow the slice to cool to room temperature before making the chocolate topping (hopefully you’ll be more patient than I was). Then melt 220g dark chocolate over gentle heat (I used a double boiler method – I placed the chocolate in a glass bowl, over a pan of boiling water so the chocolate doesn’t stick and burn).
- Spread the melted chocolate over the caramel layer (use the back of a spoon to spread evenly).
- Allow to cool slightly before placing in the fridge to set.
- After about 30 minutes, remove the slice from the fridge and cut into squares (if you leave it too long, you’ll never be able to cut through that hardened chocolate layer).
- Store in an airtight container in the fridge (it will probably keep for 4-5 days, but I doubt it will last that long).
All things going well, you should end up with a delicious slice ready to share with those you love best in the world. The resulting slice will have a slightly crumbly base, the caramel layer will be just chewy enough, and the chocolate top will be crispy … mmm, delicious!
Thoughts of caramel slice bring me to a nostalgic frame of mind … memories of primary school tuck-shops strangely come to the surface, as do pleasant recollections of learning how to bake with my mum and grandma … Isn’t it lovely how food is such a powerful trigger for bringing forth the past to the present? Do you associate certain foods with particular memories too?