Easy Australian Caramel Slices

Caramel slices are one of Australia’s most popular slices. They are sold in most bakeries and are often made for school fetes. This easy caramel slice recipe features desiccated coconut in the base. The old school Australian slices differ from similar desserts in other countries that use shortbread, and the coconut gives the base a slightly chewy and sweet texture.

We are using a both dark and milk chocolate for the chocolate layer. There are several stages to the recipe, including the need to cool the caramel in the fridge, so it is easier to make it a day in advance of a big occasion.

The coconut in this recipe is dry, unlike the sweetened coconut available in the U.S. and some other countries.

The caramel slices can be frozen for around three months.


INGREDIENTS

FOR THE COCONUT BASE

  • 1 cup of plain flour
  • 1/2 cup of desiccated coconut 
  • 1/2 cup of brown sugar
  • 1/2 cup of melted butter

FOR THE CARAMEL LAYER

  • 1 tin, or 396 grams, of evaporated milk
  • 80 grams brown sugar
  • 2 tablespoons golden syrup
  • 60 grams melted butter

FOR THE CHOCOLATE TOPPING

  • 100 grams dark melting chocolate
  • 100 grams milk melting chocolate
  • 1 tablespoon coconut oil

INSTRUCTIONS

FOR THE COCONUT BASE

1. Preheat the oven to 180C or 350 F.

2. Sift the flour and brown sugar into a bowl. Add the desiccated coconut and melted butter and mix thoroughly. The base should be firm but still slightly moist.

3. Grease a 9 by 9 inch pan or line with parchment paper. Press the base ingredients into the pan so that it is spread equally.

4. Place the slices in oven and bake for around 14-20 minutes or until lightly golden. Remove from oven and let them cool completely.

FOR THE CARAMEL LAYER

5. Combine the evaporated milk, brown sugar, golden syrup and butter in a saucepan over medium heat. Stir until the ingredients are completely combined and of a medium thickness.

6. Pour the caramel over the cooled base and bake in the oven for around 10 – 15 minutes. The caramel is set when it is golden and there is a slight wobble when the pan is shaken. Remove the slices and let them cool completely. Refrigerate for at least 4 hours until set.

FOR THE CHOCOLATE TOPPING

7. Combine the milk and dark chocolate and coconut oil. Melt these together using the double boiler method, or in a microwave. Pour the chocolate over the caramel slices. Refrigerate until set.

8. Cut the slice into squares and enjoy!

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