Monday, October 1, 2018

Caramel Slice



Caramel Slice
Makes 16

Biscuit base

  • 1 cup plain flour
  • 1/2 cup desicated coconut
  • 125g unsalted butter melted
  • 1/2 cup brown sugar


Caramel filling

  • 2 tins condensed milk
  • 3 tablespoons golden syrup
  • 120g unsalted butter


Topping

  • 1 bag Cadbury milk choc melts
  • 1 tablespoon veg oil


1. Preheat oven to 180°c (160° fanforced). In a bowl combine flour, brown sugar, coconut and melted butter. Press into a 24cm x 5cm square cake tin lined with baking paper. Bake in oven for 15 minutes.
2. In a saucepan combine butter, golden syrup and condensed milk. Stir on low heat until it starts to thicken (approx 10 minutes). Pour mixture onto biscuit base and bake in oven for a further 20-25 minutes or until top is golden.
4. Allow slice to cool slightly before adding melted chocolate. Once slice has cooled slightly, melt choc melts in microwave on 30 second bursts until melted. Stir through vegetable oil and pour over caramel. Allow to set in the fridge for at least 2 hours before slicing.

Xo Bec

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