Tuesday, October 30, 2007

Chocolate Caramel Slice


A moist, extremely sweet slice, with a soft filling and a firm chocolate layer on top. Very nice.
Ingredients: Base
1 cup all-purpose flour
1/2 cup dessicated coconut
1/2 brown sugar
4oz butter, melted
Ingredients: Filling
1/3 cup golden syrup (found at specialty stores here - I found it at cost plus world market)
4oz. butter, melted
2 x 400g cans sweetened condensed milk
Ingredients: Chocolate Topping
6 oz. dark chocolate
3 tsp. vegetable oil
Method: Base
1. Preheat the oven to 350F.
2. Place the flour, coconut, sugar, and mutter in a bowl and mix.
3. Press the mixture into a square container that has been lined with parchment paper.
4. Bake for around 15-18 min (until browned).
Method: Caramel Filling
1. Place the golden syrup, butter and condensed milk in a saucepan over low heat and stir for 7 min, or until it has thickened slightly.
2. Pour over the cooked base.
3. Bake for 20min (check after 15), or until the caramel is golden.
4. Refrigerate until the slice is cold.
Method: Topping
1. Place the chocolate and oil in a saucepan over low heat and stir until melted.
2. Remove from heat and allow to cool slightly.
3. Spread over the slice.
4. Refrigerate until firm.
5. Cut with a heated knife.
Taken from Donna Hay "Modern Classics book 2: Cookies, Biscuits + Slices, Small Cakes, Desserts, Hot Puddings, Pies + Tarts" pp. 16-17.

22 comments:

Michelle said...

YUM! Yet another amazing creation! And another that I am going to try :)

Patricia said...

Caramel and chocolate are so good together!

Carrie said...

Wow! That looks great, how can you go wrong with chocolate AND carmel?

Midnight Snack said...

What a wonderful blog you have. I have copied seven recipes with your link, and am linking you on my site so I can easily click over to here. Thank you for all these wonderful recipes.

Rosie said...

I found your amazing Blog from the foodie Blogroll.

WOW what a stunning bake and a great combo of Caramel and chocolate!!

Rosie x

Sylvia said...

Oh! This is decadent and yummy.Nice texture combination,love it

Girl Wanders said...

Oh my! That picture alone is really making my mouth water!!

Evelin said...

One slice for me too, please!:) It look so melting-in-mouth sweet!

Helene said...

This looks too good to be true. Thanks for sharing.

lola coca-cola said...

Is golden syrup different from corn syrup? I wonder if you could substitute maple syrup...

Definitely worth a try, chocolate and caramel are two of my favorite sweets.

Anonymous said...

Found a link to your recipe via TasteSpotting.

Millionaires Shortbread. Yum!
A lovely traditional Scottish tea-time treat.
I've got such fond memories of helping my Granny to make this when I was very little. She never used coconut in her shortbread base though so I'll need to try that. Sounds good :)

Farmgirl Susan said...

Oh yum, yum, YUM! I saw this mouthwatering photo on apartment therapy's the kitchn and had to come take a look at the recipe. Can't wait to make these. Thanks for the tip about finding the syrup at World Market! : )

chiffOnade said...

As you are probably aware, I am a PROFESSIONAL CHEF with a Master’s certification as a PASTRY CHEF from Peter Kump’s Culinary School in my hometown of Brooklyn, NY.

Also, I am a SENIOR ADVISOR for Mr. Ed Levine’s website, SeriousEats as well as a BOOK CRITIC for Amazon.com.

I would have to say that my boyfriend “Big Bear” (he weighs 437 pounds and looks exactly like Bobby Hill on “King of the Hill” program) and I approve of your recipe.

AS most of my friends know, “Bear” has lost his teeth because he abused METH. He must have desserts that he can eat with his bare gums. Your caramel slices look delicious and I’m sure he will be able to eat them.

Thank you,

chiffonade@hotmail.com,
Owner and Operator of the CassandraCrossing website

LP said...

All I can say is WOW. That looks like one of the most decadent things I've ever seen...and that's good thing.

rhid said...

lola coca-cola golden syrup is a thick (kinda like molasis thick) sweet substance. I think maple syrup would be too thin, although perhaps molasis would work - although the taste wouldn't be the same.

Tartelette said...

*thud*..that was the sound of my head against the screen..! Just gorgeous!

Cathie said...

I LOVE Carmamel Slice. I haven't found a good recipe for it since I moved here from Australia. Where do you get your dessicated coconut?
I'm definitely going to try this one.

rhid said...

Hi Cathy - I just buy the coconut from the local supermarket. I'm so glad to meet a fellow Aussie! Do you get many bakeries where you live?

Cathie said...

You are so lucky - my supermarkets around here don't carry dessicated!!! Last time I made Lamingtons I had to special order the coconut. I can get Golden Syrup easily.
I knew you had to be Aussie because you called it "Slice" no one over here does that!!

kathleen said...

how big should the square pan be?

rhid said...

The pan should be a 9 x 9 inch square

Catherine said...

As another Aussie - I get my coconut at Winco, it's the only place near me that has it. I have found that the brown sugar corn syrup is a pretty close substitute when I don't have golden syrup. You can't get it at all stores, but Albertsons usually have it near me.