Caramel Slice

Name: Caramel Slice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 1 cup flour, (plain/all purpose); 1/2 cup brown sugar (, loosely packed); 1/2 cup desiccated coconut ((US: sweetened finely shredded coconut, Note 1)); 125 g / 4.5oz unsalted butter (, melted); 125 g / 4.5oz unsalted butter (, roughly chopped); 1/2 cup (80g) brown sugar (, loosely packed); 1 tsp vanilla extract ((or essence)); 395 g / 14oz sweetened condensed milk ((1 can, 300ml) (Note 1b)); 200 g / 7oz dark or milk melting chocolate ((US: semi-sweet chocolate chips)); 1 tbsp vegetable oil

Recipe video above. An easy Caramel Slice recipe that delivers as promised - a creamy caramel filling that sets perfectly (no more runny caramel!) and chooclate that doesn't crack when you cut into it!

⏱️ 55 min 🔪 Prep: 15 min 🔥 Cook: 40 min 📊 Medium ⭐ 5.0 (330) 👁️ 4 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

12 servings

1 cup flour, (plain/all purpose)
1/2 cup brown sugar (, loosely packed)
1/2 cup desiccated coconut ((US: sweetened finely shredded coconut, Note 1))
125 g / 4.5oz unsalted butter (, melted)
125 g / 4.5oz unsalted butter (, roughly chopped)
1/2 cup (80g) brown sugar (, loosely packed)
1 tsp vanilla extract ((or essence))
395 g / 14oz sweetened condensed milk ((1 can, 300ml) (Note 1b))
200 g / 7oz dark or milk melting chocolate ((US: semi-sweet chocolate chips))
1 tbsp vegetable oil

Steps

Preheat oven to 180°C/350°F (fan 160°C)
Grease and line a 28x 18cm (lamington pan) / 7" x 11" rectangle pan with baking/parchment paper (Note 2). Have overhang for ease of removal.
Mix together Base ingredients and press into a pan (I use an egg flip)
Bake for 15 minutes until the surface is golden. Cool in fridge if you have time (Note 3).
Lower oven to oven to 160°C/320°F (fan 140°C)
Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.
When bubbles appear, add condensed milk. Whisk constantly for 5 minutes (Note 4), until you start getting some big slow bubbles on the base.
Once bubbles start appearing, whisk for 1 minute, then pour onto Base. Tilt pan to spread evenly.
Bake for 12 minutes. Don't worry if you get splotchy brown bits (this happens with ovens that don't distribute heat evenly).
Cool on counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch. (Note 5)
Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted (takes me 4 x 30 sec).
Pour over caramel, spread with spatula. Then gently shake pan to make the surface completely flat.
Refrigerate 1 hour or until set. Remove from fridge and leave out for 5 minutes to take chill out of chocolate slightly. Then cut into bars or squares to serve!