Don’t you hate it when you try a new recipe that you find in a magazine or on a can somewhere, you absolutely love it, and then you can’t find it when you want to make a copy of it! Well, a couple of weeks ago I found a great recipe for Chocolate Caramel Slice on the side of a can of Condensed Milk, and before I could copy it down someone decided to take out the recycling. No-one ever takes out the recycling in this house without being asked at least twice! But on this particular Sunday evening someone did, and even when I went to the shops and inspected each and every can of condensed milk on their shelves my recipe was nowhere to be found. Until this afternoon! I bought a bag of White Wings Plain Flour and there it was, my Chocolate Caramel Slice recipe, right there on the back of the bag! This time I am taking no chances, and even though after a week of stomach bugs in our house, a slice is the last thing we feel like, I’m posting it because it’s the yummiest slice I’ve had since I discovered my Passionfruit and Lemon Slice. And the next time I find a recipe I absolutely have to keep, I’m going to copy it down or cut it out and stick it in my recipe file. Lesson Learned!
Chocolate Caramel Slice
Ingredients:
Base:
2/3 Cup Plain Flour
2/3 Cup Dessicated Coconut
1/2 Cup Brown Sugar, firmly packed
90g Butter, melted
Filling:
395g Can Sweetened Condensed Milk
2 Tbl Golden Syrup
50g Butter, melted
Topping:
150g Milk Cooking Chocolate, melted (I wanted a thick top, so I think I used more like 250g!)
Directions:
Preheat oven to 180C conventional or 160C fan-forced.
Grease and line a 20cm square cake pan or a slice tin with baking paper, extending 3cm above sides.
Place all base ingredients in a medium bowl and mix to combine.
Press mixture into base of prepared pan.
Bake for 15 minutes or until lightly golden.
Set aside to cool.
Place all filling ingredients into a medium saucepan and stir continuously with a wooden spoon over a moderate heat for 10 minutes or until thick and pale golden.
Spread filling over cooled base.
Bake for 6-8 minutes or until filling begins to brown around the edges.
Cool, then refrigerate for 2 hours. (I only waited about 1/2 hour because I’m impatient)
Spread melted chocolate topping over cold filling.
Refrigerate for 20 minutes or until chocolate has just set.
Remove slice from pan and cut into pieces.
Store slice in refrigerator, if there is any left.