My easy Aussie caramel slice has a crunchy biscuit base, dark caramel centre and finished with a melted chocolate topping. My Australian caramel slice recipe includes flour, butter, coconut, and dark brown sugar, and an extra caramelee (is that a word) filling made with condensed milk, dark brown sugar, butter and vanilla, then topped off with either milk or dark chocolate, I love a combo of both. An Aussie favourite and loved by many, this caramel slice recipe is also known as Millionaire's shortbread here in the UK and usually features a thick shortbread biscuit base. I prefer a biscuit like based inspired by Donna Hay but tweaked to my taste.
Takes = 40 minutes plus chill time
Bakes = 30 mins (base 15 mins and caramel 15 mins)
Makes = 16 squares using a squares baking tin
- 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)
- Can of condensed milk – 397g
- Dark Brown sugar (or light) –100g (1/2 cup)
- Vanilla extract – 1 tsp
- Unsalted butter or non-dairy – 125g
- 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
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.
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.
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.
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.