Easy Aussie Caramel Slice

My easy Aussie caramel slice features a crunchy biscuit base, a rich caramel centre, and a thin melted chocolate topping. This homemade caramel slice is made with spelt flour, butter, coconut, and a caramel filling of condensed milk, brown sugar, butter, and vanilla. Finished with milk or dark chocolate, this classic Australian dessert is a favourite for many. Also known as Millionaire’s Shortbread in the UK, this treat is loved worldwide!

Takes = 40 minutes plus chill time
Bakes = 30 mins (base 15 mins and caramel 15 mins)
Makes = 16 squares using a squares baking tin

Ingredients

Base

• White Spelt flour or Plain Flour (0ry our choice) – 150g (1 cup)
• Desiccated coconut – 40g (1/2 cup)
• Melted unsalted butter or non-dairy – 125g
• Dark Brown sugar (or light) – 100g (1/2 cup)

Caramel Filling

• Can of condensed milk – 397g
• Dark Brown sugar (or light) –100g (1/2 cup)
• Vanilla extract – 1 tsp
• Unsalted butter or non-dairy – 125g

Chocolate Topping

• Dark or milk chocolate (your choice, with love 50/50) – 200g
• Vegetable or coconut oil – 1 tbsp
• Optional – add a few extra try salt flakes or a sprinkle of chopped walnuts

Method

Step 1
Oven 180˚C fan, and prepare a rectangle 20 cm x 30 cm tin or square 23 cm x 23 cm tin grease and lined with baking paper. To make it easy to remove cut too pieces of baking paper with the sides slightly longer.

Step 2
BASE: Melt butter gently in a small saucepan or in the microwave in short 30 second bursts. Whisk flour, coconut and sugar together. Then pour over the melted butter and mix until combined. Press the base into your lined tin and bake for 15 minutes until golden brown.

Step 3
FILLING: To make the filling gently heat butter and sugar until melted then pour in the condensed milk and stir until thick. This will take about 5-7 minutes and it will slowly change colour. Be sure to scrap the bottom of the saucepan to ensure there's no sticky bits. Pour the caramel filling into the base and cook for 15 minutes. Rest on the bench until slightly cooler then place to chill in the fridge while you prepare the chocolate topping.

Step 4
CHOCOLATE TOPPING: break the chocolate into small pieces and place into a heat proof bowl over a small saucepan of simmering water. Add oil and gently simmer until melted. Pour over the caramel slice immediately wiggle the pan to ensure it's even and chill to set for a few hours. Use a knife dipped in hot water and dried to cut into the slice. Store in a sealed container in the fridge.

Sue Maree P Tips

• Store in a sealed container in the fridge for 7-10 days.