Caramel Slice
Caramel Slice
Ingredients
For the Biscuit Base
- 1 cup all-purpose flour
- 1/2 cup desiccated coconut
- 1/2 cup brown sugar
- 120 grams butter, melted
For the Caramel Layer
- 1/2 cup brown sugar
- 130 grams butter
- 1 teaspoon vanilla extract, as needed
- 1 can sweetened condensed milk
For the Chocolate Topping
- 200 grams chocolate, chopped, as needed
- 1 tablespoon coconut oil, as needed
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking dish (approximately 20x20 cm or 8x8 inches) with baking paper, leaving an overhang on the sides to easily lift out the slice later.
⏱️ 5 min•🌡️ 180
- 2
In a medium bowl, combine the all-purpose flour, desiccated coconut, and 1/2 cup of brown sugar for the biscuit base. Mix well.
⏱️ 2 min
- 3
Pour the 120 grams of melted butter into the dry ingredients. Mix thoroughly, using your hands if preferred, until a uniform, crumbly mixture is formed.
⏱️ 3 min
- 4
Press the mixture firmly and evenly into the prepared baking dish, creating a compact base.
⏱️ 3 min
- 5
Bake the biscuit base in the preheated oven for 10 minutes, or until lightly golden brown.
⏱️ 10 min•🌡️ 180
- 6
While the base is baking, prepare the caramel layer. In a medium pot, combine 1/2 cup of brown sugar, 130 grams of butter, 1 teaspoon of vanilla extract, and the can of sweetened condensed milk.
⏱️ 3 min - 7
Cook the caramel mixture over medium heat, stirring continuously with a wooden spoon or spatula, for 10-15 minutes, or until it thickens significantly and turns a rich golden brown color. Be careful not to burn it.
⏱️ 15 min
- 8
Once the base is out of the oven, immediately pour the hot caramel mixture evenly over the baked biscuit base. Gently spread it to cover the entire surface.
⏱️ 2 min
- 9
For the chocolate topping, melt the chopped chocolate with the coconut oil in a heatproof bowl set over a saucepan of simmering water (double boiler method), or in the microwave in 30-second intervals, stirring until smooth.
⏱️ 5 min
- 10
Pour the melted chocolate evenly over the caramel layer, spreading it gently with the back of a spoon or an offset spatula.
⏱️ 2 min
- 11
Allow the caramel slice to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to set completely for at least 1.5 to 2 hours, or until the chocolate is firm.
⏱️ 120 min
- 12
Once set, use the baking paper overhang to lift the caramel slice out of the dish. Place it on a cutting board and cut into individual slices using a sharp knife, wiping the knife clean between cuts for neat edges.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Caramel Slice
For the Biscuit Base
- 1 cup all-purpose flour
- 1/2 cup desiccated coconut
- 1/2 cup brown sugar
- 120 grams butter, melted
For the Caramel Layer
- 1/2 cup brown sugar
- 130 grams butter
- 1 teaspoon vanilla extract, as needed
- 1 can sweetened condensed milk
For the Chocolate Topping
- 200 grams chocolate, chopped, as needed
- 1 tablespoon coconut oil, as needed
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking dish (approximately 20x20 cm or 8x8 inches) with baking paper, leaving an overhang on the sides to easily lift out the slice later.
⏱️ 5 min•🌡️ 180 - 2
In a medium bowl, combine the all-purpose flour, desiccated coconut, and 1/2 cup of brown sugar for the biscuit base. Mix well.
⏱️ 2 min - 3
Pour the 120 grams of melted butter into the dry ingredients. Mix thoroughly, using your hands if preferred, until a uniform, crumbly mixture is formed.
⏱️ 3 min - 4
Press the mixture firmly and evenly into the prepared baking dish, creating a compact base.
⏱️ 3 min - 5
Bake the biscuit base in the preheated oven for 10 minutes, or until lightly golden brown.
⏱️ 10 min•🌡️ 180 - 6
While the base is baking, prepare the caramel layer. In a medium pot, combine 1/2 cup of brown sugar, 130 grams of butter, 1 teaspoon of vanilla extract, and the can of sweetened condensed milk.
⏱️ 3 min - 7
Cook the caramel mixture over medium heat, stirring continuously with a wooden spoon or spatula, for 10-15 minutes, or until it thickens significantly and turns a rich golden brown color. Be careful not to burn it.
⏱️ 15 min - 8
Once the base is out of the oven, immediately pour the hot caramel mixture evenly over the baked biscuit base. Gently spread it to cover the entire surface.
⏱️ 2 min - 9
For the chocolate topping, melt the chopped chocolate with the coconut oil in a heatproof bowl set over a saucepan of simmering water (double boiler method), or in the microwave in 30-second intervals, stirring until smooth.
⏱️ 5 min - 10
Pour the melted chocolate evenly over the caramel layer, spreading it gently with the back of a spoon or an offset spatula.
⏱️ 2 min - 11
Allow the caramel slice to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to set completely for at least 1.5 to 2 hours, or until the chocolate is firm.
⏱️ 120 min - 12
Once set, use the baking paper overhang to lift the caramel slice out of the dish. Place it on a cutting board and cut into individual slices using a sharp knife, wiping the knife clean between cuts for neat edges.
⏱️ 3 min