Most people have a preference for how they like their caramel slice. For me the caramel, biscuit and chocolate ratio is crucial. Too much caramel and it squishes out when you try to eat it, too little and I feel like I’m being short changed. I think this recipe gets it right. The base for his is a bit cakey. If you prefer more of a biscuitty base add a bit more flour. This recipe is slightly adapted from one of my favouirte cookbooks, Every Day In The Kitchen by Allan Campion and Michele Curtis.
90 grams butter
90 grams brown sugar
80 grams self raising flour
60 grams dessicated coconut
4oo mls condensed milk
125 grams butter, extra
125 grams brown sugar, additional
150 grams chocolate melts
2 tablespoons vegetable oil
1. Heat oven to 180 degrees C. Line a slice tray with baking paper. Cream the 90 grams of butter and sugar together until light and fluffy. Add the egg, flour and coconut and mix lightly.
2. Spread the mix into the prepared tin and bake for 15 – 20 minutes or until just cooked. It’s going to go back into the oven so it doesn’t have to be brown.
3. Place the condensed milk, 125 grams extra butter and brown sugar in a small saucepan and heat. Bring to the boil, stirring so that the condensed milk doesn’t catch on the bottom. As it starts to boil, remove from the heat and pour it over the base. Return tot eh oven and cook for a further 15-20 minutes or until the caramel has turned golden brown.
4. Allow to cool. Once the caramel set, melt the chocolate in the microwave. Stir through the oil and mix well. Pour over the caramel, when set slice and serve.