Caramel Slice

If this isn't the most quintessential slice found in any Australian bakery, I don't know what is.

In my experience some bakeries nail the humble caramel slice, while others can masacre it and you'd almost vow never to have a slice again.

Now this recipe is foolproof- pretty easy and tasty however just requires patience - the cooling process can be the pits when you're dying for a piece.

What you need

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BASE

1 cup all purpose flour

1/2 cup brown sugar , loosely packed

1/2 cup desiccated coconut

125g unsalted butter , melted

CARAMEL FILLING

125g unsalted butter , roughly chopped

1/2 cup brown sugar loosely packed

1 tsp vanilla extract (or essence)

395g sweetened condensed milk

CHOCOLATE TOPPING

200g milk or dark chocolate

1 tbsp vegetable oil

Preheat oven to 180°C

Grease and line a 7" x 11" rectangle pan with baking paper

Mix together Base ingredients and press into a pan evenly

Bake for 15 minutes until the surface is golden.

For the caramel, lower oven to oven to 160°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 big slow bubbles form

Once bubbles start appearing, whisk for another 1 minute, then pour onto Base ensuring Carmel evenly covers.

Bake for 10-12 minutes

Cool on counter for 20 minutes then refrigerate 30 minutes.

Once surface is cool, Microwave chocolate and oil in 30 second bursts, stirring in between, until chocolate is fully melted.

Pour over caramel ensuring that the surface of the slice is covered evenly.

Refrigerate 1 - 2 hours or until set. Remove from fridge and leave out for 5 minutes - cut into desired size and enjoy.

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