About the Recipe
This chocolate caramel slice is very different to anything you may have had before – forget a dry base with a predictable caramel layer and chocolate on top – this is something else!
The extra-long cooking time gives it a chewy, yummy quality and if sells out like crazy – it’s very addictive! But please follow the recipe re cooking times and waiting 24 hours to top with chocolate.
We tested this recipe 3 times – the original recipe called for 60 mins cooking time and the team felt this should be less – but our first attempt we baked it for 30 -35 mins the base is not chewy and quite crumbly.
Then we opted for 60 mins baking time (pulling it out after 55 mins) and we found that too much in or oven at home – the base was slightly burnt on the outside and base itself quite hard. But curiously after 24 hours sitting it became chewy again.
Ovens vary so check after 45 mins and perhaps leave till it reaches 50/55 mins – but no more – you want it to be a rich dark golden caramel on top (see photo )
100g shredded coconut
200g brown sugar
100g quick oats
3 tsp baking powder
790g condensed milk
200g golden syrup
250g Etienne Guittard 72% chocolate buttons
¾ cup oil
Preheat oven 180degC.
Melt the butter and in a mixing bowl add all the dry ingredients and pour in melted butter.
Press into a 33 x22 cm tin lined with baking paper. Press down firmly.
Heat butter in microwave and add condensed milk and golden syrup - stir till combined and pour this caramel mix over the base and bake for 45 mins ( check it may need an extra 5 mins only ) or until deliciously dark golden in colour.
Leave the slice for 24 hours.
Next day combine the chocolate topping ingredients in a microwave bowl and heat for 2 -3 mins. Stir every 30 seconds. Once all combined pout over the baked slice and cool down in fridge to settle before cutting.