Hannah’s Caramel Slice

Baking Dessert
Photo of Hannah’s Caramel Slice
A Donna Hay recipe, adapted by Hannah Howard for a special occasion 4.01.2020

Ingredients

  • BASE
  • 1 cup all-purpose flour
  • 1/2 cup desiccated coconut
  • 1/2 cup brown sugar
  • 125g butter, melted
  • CARAMEL FILLING
  • 1/3 cup golden syrup (or treacle)
  • 125g butter, melted
  • 2 x 400g cans sweetened condensed milk
  • CHOCOLATE TOPPING
  • 185g dark chocolate (e.g. Whittaker’s Dark Ghana 72%)
  • 3 tsp vegetable oil
  • Maldon flaky salt (optional)

Method

  1. Preheat oven to 180°C (350°F).
  2. For the base - mix flour, coconut, brown sugar, and melted butter in a bowl until combined.
  3. Press mixture into a lined 20x30cm (8x12in) slice tin.
  4. Bake for 15–18 minutes until golden brown.
  5. For the caramel filling - heat golden syrup, melted butter, and condensed milk in a saucepan over low heat for about 7 minutes, stirring until slightly thickened.
  6. Pour caramel over the baked base and return to the oven for 20 minutes, or until golden.
  7. Refrigerate the slice until completely cool.
  8. For the topping - melt chocolate and vegetable oil together in a saucepan over low heat, stirring until smooth.
  9. Let the chocolate cool slightly, then spread over the chilled caramel layer.
  10. Sprinkle with Maldon flaky salt if desired.