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Caramel Slice
Recipe by:
Kathi
Shortbread base, a caramel layer and a dark chocolate topping-the classic Caramel Slice. Make sure you cut this into slices before the chocolate fully sets or the chocolate will crack while you're cutting.
Ready in 3 hours 45 minutes
Saved as a favourite by 209 cook(s)
Ingredients
Serves: 12
- For the shortbread base
- 1 2/3 cups (220g) plain flour
- 165g butter
-
1/3 cup (90g) white sugar
- For the caramel filling
- 1 tin sweetened condensed milk
- 125g butter
-
2 tablespoons golden syrup
- 375g dark chocolate
Preparation method
Prep: 15 minutes | Cook: 30 minutes | Extra time: 3 hours, chilling1.
Place first three ingredients - flour, butter and sugar - in a food processor and process until mixture looks like breadcrumbs.
2.
Press into a 20cmx20cm tin.
3.
Bake at 190 degrees C for 15-20 minutes or until golden brown. Let cool.
4.
Put the condensed milk, butter and golden syrup into a medium sized saucepan and bring to the boil. Reduce heat and simmer for 5 minutes. Pour mixture onto cooled base and refrigerate 3-4 hours.
5.
Melt dark chocolate in a double boiler or in the microwave, checking stirring ever 30 seconds. When melted evenly, spread over caramel and cool in fridge. When chocolate is just beginning to set, cut into bars.
Provided by: Allrecipes
Last updated:
20 Jan 2012
Moderately easy
Had great difficulty in making this, it took 3 attempts before I managed to get a good result.. mostly my own fault tho. I cut back the butter in the base, and cooked it for a shorter time. Also didnt cook the caramel for long on the stove top, only until it heated through, about 4 mins. I found if it cooked for longer it turned to sugar! Oven cooked the caramel about 10 mins, which was plenty. Keep and eye on it, or it will harden too much around the edges. Dont forget to mark the chocolate before it sets...
Posted:
12 Apr 2012
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1 users found this review helpful
Easy
made these for my son who has a nut allergy and he loved them, they lasted a day in my house. lovely
Posted:
17 Apr 2011
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9 users found this review helpful
Altered ingredient amounts.
Way too much caramel, i almost died of sweetness
Posted:
07 Mar 2011
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10 users found this comment helpful
Easy
Wow, this was amazing, i made it so many times! A little bit less caramel and chocolate would really make you appreciate the flavors. x
Posted:
07 Mar 2011
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6 users found this review helpful
Easy
So happy to find this recipe (I've added a tweak). Whenever we're in Australia (my husband is a Sydney native), we have them for tea as often as possible. Am now spreading caramel-slice-love in the U.S. midwest.
Posted:
13 Aug 2010
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5 users found this review helpful
Altered ingredient amounts.
The first time I made these, my Aussie husband said they were good but that the caramel layer was not thick enough and the other two layers were too thick. So now I make half recipes of the top and bottom layers. This solved the problem.
Also, I add a Tablespoon of butter to the chocolate when melting. Makes it easier to cut and to eat but still firms up nicely.
I have made these several times now and notice that I get slightly different results with different brands of sweetened condensed milk.
I'm lucky to be able to get Golden Syrup here!
Ann from Carbondale, Illinois, U.S.A.
Posted:
13 Aug 2010
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24 users found this comment helpful
Easy
Fantastic recipe, eaten very fast in this house!!
Posted:
29 May 2010
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4 users found this review helpful
Easy
I followed the recipe exactly without any issues at all and my family DEVOURED this one. (I am back to make another batch 2 days later) Don't forget to cut while chocolate still soft - easy!
Posted:
13 May 2010
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6 users found this review helpful
Altered ingredient amounts.
Caramel layer- Way to much butter. Should be 3.5 Tbsp and the above = 8.5 tbsp. I could not get the cond. milk and butter to combine and after following above instructions exactly the butter, syrup and milk part separated. I then went and bought Caramel squares, melted them down with a little milk and used that. Also added a little vegetable shortening to the choc layer so it would cut better.
Posted:
23 Jan 2009
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28 users found this comment helpful
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