CARAMEL SLICE
 
 
Ingredients
  • FOR THE BISCUIT BASE
  • ½ cup plain flour
  • ½ cup self raising flour
  • 1 cup brown sugar, packed
  • 1 cup dessicated coconut
  • 125g unsalted butter, melted (4.5 oz, 9 tbsp)
  • ½ tsp salt
  • FOR THE CARAMEL FILLING
  • 2 x 395g cans condensed milk (2 x 14 oz cans)
  • ¼ cup maple syrup
  • 1 tbsp unsalted butter (14g)
  • ½ tsp salt
  • FOR THE CHOCOLATE TOPPING
  • 150g milk chocolate, chopped (3/4 cup)
  • 50g Nutella (1/3 cup)
Method
  1. Preheat the oven to 180 C (350 F) and line a 9 x 13 inch pan with baking paper.
  2. To make the biscuit base, mix both flours, the coconut, brown sugar, salt and melted butter together in a large bowl.
  3. Press evenly into the lined tin. Bake for 10 minutes.
  4. To make the caramel filling, combine the condensed milk, maple syrup and butter in a small saucepan.
  5. Place over a medium heat and cooking, stirring continuously with a spatula, until it is boiling.
  6. Reduce the heat to low and continue stirring until thick and golden, about 5 minutes. Stir in the salt.
  7. Spread the caramel in an even layer over the biscuit base. Bake for a further 10 minutes.
  8. Allow the slice to cool completely.
  9. To make the chocolate topping, place the chocolate in a microwave safe bowl. Microwave in 30 second bursts, stirring between each burst, until chocolate is melted and smooth. Stir in the Nutella.
  10. Spread the chocolate topping evenly over the slice. Refrigerate until the chocolate sets.
  11. Cut the slice however you like, I cut mine into 2.5cm (1 inch) pieces. Makes 63 little caramel bars.
  12. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2012/07/03/caramel-slice/