Each month we aim to bring you some tasty recipes that our clients across CPL have been busy whipping up in the kitchen. This month we have a delicious caramel slice for you from the kitchen of CPL Hope Island.
This caramel slice recipe was chosen by Rachel, Ebony and Olivia, who promise this recipe will satisfy your sweet-tooth. While their favourite part is baking a delicious treat to share with others, there is no judgement here if you get through the tray solo!
This recipe features a mouth-watering shortbread base and is the perfect combination of chocolate and caramel flavours that are sure to be a hit.
Ingredients
Base:
- 1 cup plain flour, sifted
- ½ cup brown sugar
- ½ cup desiccated coconut
- 125 grams butter, melted
Caramel Filling:
- 125 grams butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 395g sweetened condensed milk
Chocolate Topping:
- 200 grams dark or milk melting chocolate
- 1 tsp vegetable oil
BASE
- Preheat oven to 180°C/350°F (fan 160°C)
- Grease and line a 28x 18cm rectangular pan with baking paper with overhang for ease of removal
- Mix together base ingredients and press into a pan
- Bake for 15 minutes until the surface is golden. Cool in fridge
CARAMEL
- 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 then simmer
- When bubbles appear, add condensed milk. Whisk constantly for 5 minutes or until you start getting some big slow bubbles on the base
- Whisk for 1 minute, then pour onto base. Tilt pan to spread evenly
- Bake for 12 minutes
- Cool on counter for 20 minutes then refrigerate 30 minutes
CHOCOLATE
- Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted
- 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!
Hope Island's tips for the perfect slice
- Desiccated coconut is finely shredded coconut, not the large flakes
- Do not use skim (low fat) sweetened milk as the caramel will not set
- Cooling base - creates a neater line between caramel and biscuit layer
- Caramel - If you don't stir constantly, little brown specks will appear, being caramel caught on the bottom of the saucepan
- For smooth chocolate refrigerate the caramel so it's cool but not cold
- If you want to make a textured top refrigerate the caramel until fridge-cold. As it starts to thicken, use a spatula or knife back and forth across the surface
- To slice neatly, remove from the fridge 5 minutes before cutting. Run knife under warm water, wipe dry then cut quickly. For very neat slices, clean knife between each cut
- Don't make the knife too hot otherwise the chocolate melts when you cut it and smears into the caramel
STORAGE:
Airtight container for up to 5 days (if it lasts that long!), but if it's so hot that the chocolate melts, keep it in the fridge and bring to room temperature before serving.
COCONUT FREE BASE:
A few people have asked if it is possible to make the base without coconut. This recipe won't work without coconut but the shortbread base from a Lemon Bars recipe is a perfect substitute. Please DOUBLE the recipe.
How did you go making this recipe? If you were looking to shake up the original you can try this Keto option.
Let us know how you got on and we will be back with another great recipe next month!
