There are so many caramel slice recipes on the internet and some are not so good- I know because I have tried so many! I promise you that this recipe is not just good… but THE BEST. My family begs me to bake this recipe time and time again. The creamy caramel sets and is not runny, the biscuit base is a perfect crunch and the chocolate doesn't crack when cut into. Best of all, the slice tastes I dare say, even better than shop-bought caramel slice!

Ingredients

Biscuit Base

• 1 C Plain flour
• 1/2 C or 80g Brown sugar,
  loosely packed
• 1/2 C Desiccated coconut
• 125g Unsalted butter,
  melted

Caramel

• 1/2 C or 80g Brown sugar,
  loosely packed
• 125g Unsalted butter
• 1 tsp Vanilla essence
• 395g Sweetened condensed milk

Chocolate top

• 200g Milk melting chocolate
• 1 tbsp Vegetable oil

Method

Biscuit base:

1. Preheat oven to 160°C fan forced (180°C conventional).
2. Grease and line a 28cmx18cm pan with baking paper*.
3. Mix together base ingredients and press into pan.
4. Bake for 15 minutes or until the surface is golden and cool in fridge.

Caramel:

5. Lower oven temperature to 140°C fan forced (160°C conventional).
6. Melt butter in a saucepan over medium heat. Whisk in sugar and vanilla and leave until mixture comes to a simmer.
7. Once bubbles start to appear, add condensed milk and whisk constantly for 5 minutes**.
8. Pour onto base and spread evenly by tilting the pan. Bake for 12 minutes.
9. Cool on bench for 20 minutes and then refrigerate for 30 minutes.

Chocolate top:

10. Melt chocolate and oil together.
11. Pour over caramel and spread with a spatula.
12. Refrigerate for 1 hour or until set. Before cutting the slice in bars/squares remove from fridge and leave out for 5 minutes***.

*Have overhang for ease of removal.

**If you don't constantly stir, little brown specks appear, which are caramel crystallizing on the bottom of the pan. This won't affect the flavor just the visual. If so desired you can just strain these out. Some big slow bubbles should be appearing which tell you that you have whisked for long enough.

*** To slice well, run knife under warm water and wipe dry before cutting quickly.

When pouring chocolate over caramel, shake the pan to evenly distribute the chocolate into a flat surface. The secret to making sure the chocolate doesn't crack when cut is a touch of oil!

If you made this recipe, leave a comment to let us know how you went! Add a picture of your final result or post a picture on instagram and tag me@danibianchi_.