Go Back
Caramel Slice

Caramel Slice

Image credit: Recipe Tin Eats
Servings 12
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 55 minutes

Ingredients

Base

Caramel Filling

Chocolate Topping

Instructions

Base

  • Preheat oven to 180�C (fan 160�C)
  • Grease and line a 28x 18cm (lamington pan) / 7" x 11" rectangle pan with baking/parchment paper. Have 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 the fridge if you have time.

Caramel

  • Lower oven to oven to 160�C (fan oven 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, 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 the counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool (not cold) to touch.

Chocolate

  • 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!

Notes

Sweetened condensed milk -� Do not use skim (low fat), caramel will not set. Also ensure you use sweetened condensed milk (thick sweet milk) that comes in cans, NOT evaporated milk.