Coconut biscuit, soft caramel and a dark chocolate top
Chocolate caramel slice is a familiar Australian bakery sweet built in three layers. Here a thin coconut base supports a generous condensed-milk caramel and a modest chocolate top. Each layer needs time to cool before the next is added; cutting too early smears the caramel.
- Prep
- 25 mins
- Cook
- 40 mins
- Rest
- 1 hour cooling
- Chill
- 2 hours setting
- Total
- 4 hours 5 mins
- Serves
- 20
The recipe
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Before you start
Line a 20 × 30 cm tin, leaving paper over two edges to lift the slab out. Use sweetened condensed milk, not evaporated milk. Set aside time for cooling and chilling before cutting.
Ingredients
For the base
For the caramel
For the top
Quantities change with servings; cooking times stay the same.
Equipment
- Digital kitchen scale paid link
- Metal slice tin, 20 × 30 cm paid link
- Baking paper paid link
- Mixing bowl paid link
- Heavy saucepan paid link
- Heatproof spatula paid link
- Heatproof bowl paid link
- Wire rack paid link
- Sharp knife paid link
Method
Heat the oven to 180°C conventional or 160°C fan. Line the tin.
Mix flour, coconut, sugar and salt, then stir in melted butter. Press firmly and evenly into the base. Bake for 15 minutes until lightly coloured.
Meanwhile, combine condensed milk, golden syrup and the 80 g butter in a heavy saucepan. Stir over low to medium-low heat for 8–10 minutes until steaming, smooth and slightly thickened. Scrape the bottom and corners continuously; do not leave the pan.
Spread the hot filling carefully over the baked base. Return to the oven for 15 minutes, until the surface is lightly golden and small bubbles appear near the edges.
Cool in the tin on a rack for about 1 hour, until no longer warm.
Melt the chocolate with the oil in a heatproof bowl over gently simmering water, keeping the bowl clear of the water. Stir smooth and spread over the cool caramel.
Refrigerate for at least 2 hours until firm enough to lift and cut.
Lift out using the paper. Leave for 10 minutes if the chocolate is very hard, then cut into 20 pieces with a warm, dry knife, wiping between cuts.
Chef’s notes
Condensed milk scorches easily. Gentle heat and constant scraping are more reliable than a fast boil. A metal tin gives a firmer base than a deep ceramic dish.
Tips and variations
Use dark chocolate around 55–70% cocoa to balance the sweet filling. Do not add water to melted chocolate. For smaller portions, cut the chilled slab into 30 pieces.
Serve with
Serve small squares with coffee. Keep the three layers visible and avoid piling warm pieces on top of one another.
Storage
Store in an airtight container in the refrigerator at 5°C or below for up to 5 days. Freeze separated by baking paper for up to 2 months. Thaw covered in the refrigerator.
Nutrition per serving (estimated)
Nutrition has not been calculated. One serving is one of 20 pieces. This is a rich sweet made with sugar, butter, condensed milk and chocolate.
Allergens
Contains wheat (gluten) and milk, and also coconut. Chocolate may contain soy and traces of nuts; check the label.
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Questions
Why is the caramel runny?
It may need longer chilling, or evaporated milk may have been used instead of sweetened condensed milk. The filling also needs its stovetop and oven stages.
Why does the chocolate crack when cutting?
Very cold chocolate is brittle. Let the slab stand briefly and use a warm, dry knife.
Can I skip the coconut?
Removing it changes the base proportions. Use a separately developed plain shortbread base rather than simply leaving it out.
