I love caramel slice, but trying to make the caramel and not burn it or have lumps in it I find impossible. I don’t know why I haven’t thought of this before, but seeing a can of ready to use caramel in the cupboard sparked some cheating creativity.
You could use any base for your caramel slice, but I like the added coconut which gives the whole slice a bit more depth. This is super indulgent, you only need a small slice to satisfy that bakery equivalent caramel slice craving you may have.
- ½ cup Standard Flour
- ½ cup Self Raising Flour
- 1 cup desiccated coconut
- ½ cup Brown Sugar
- 100g Butter
- 1 Tin Ready to use Caramel
- 25g butter
- 1 200g packet of Cadbury chocolate chips
- 1 teaspoon of neutral flavour coconut oil
Preheat oven to 180°C. Line a 29cm x 21cm slice dish with baking paper.
To create the base: Combine brown sugar and butter in a pot until butter has melted and sugar has dissolved. Sift flours into a bowl, add the coconut. Add the butter and brown sugar mixture to the flour mixture and stir. Press into tin with back of spoon, bake for 10 mins or until brown.
To make the filling: Heat the Ready to use Caramel and butter in a pot on a low heat until smooth and combined. Smooth over the base and bake for 15-20 minutes until just starting to bubble and caramelise around the edges. Cool.
To make the topping: Combine chocolate and Coconut oil in a heatproof bowl, stand over pan of boiling water until melted. Spread over the cooled filling. Let the chocolate set and then cut with a clean sharp knife.
Keep in a air tight container in the cool, but don’t put in the fridge otherwise the chocolate will sweat.