Desserts

The Great Aussie Chocolate Caramel Slice

Australians are crazy about their sweet slices. As I’ve frequented Aussie bakeries over the years, I’ve seen apple slices, custard slices, lemon slices and even Ferrero Rocher slices- there’s no limit to the various flavors on offer!

Perhaps one of the most famous slices is the Chocolate Caramel Slice– a slightly crunchy base topped with golden caramel and a layer of fantastic chocolate. Despite it’s fame, I’ve never tried this sweet treat (although I’ve been adventurous enough to try Aussie Kangaroo Pie and Vegemite spread). I decided it was now time to take the plunge and make this Perfect Dessert.

Many recipes call for making the caramel using Golden Syrup combined with butter and condensed milk. However, I I decided to make it using the traditional method for caramel- bringing butter and brown sugar together to a low boil, then adding the condensed milk- no candy thermometer required!

Let’s Get Started:

The first step is to make the base for the Chocolate slice. It’s important to make the base thin enough so that it doesn’t overwhelm the rest of the slice (about 1/4 inch thick). I’ve added a smidge of grated ginger to the base for some zing, but this is optional.

First, line a 9 x 9 inch square pan with parchment paper overhanging the edges. (You could also use a 7 x 11 inch rectangular pan). Combine the flour, brown sugar, shredded coconut, melted butter and grated ginger (if using) then press the ingredients into the bottom of the pan using the bottom of a glass jar or spoon. Finish by using your fingers to press the base uniformly into the pan. Bake for about 15 minutes until golden brown (careful not to overbake). Let cool in the fridge.

Make the Caramel

Bring the brown sugar and butter to a low boil- when the mixture starts to bubble, add the sweetened condensed milk. Continue to stir for about five minutes until the mixture thickens.

Spread caramel over the cooled base and bake for 12 minutes until the surface is golden. Place in fridge to set.

Tip: use light brown sugar if you want to emphasize the light/dark color contrast between the dark chocolate topping and the caramel. Otherwise, dark brown sugar is fine (I used dark brown).

Make the Chocolate Topping

Melt the chocolate in a heat-proof bowl placed over a pan of simmering water. When melted, mix in three tsps. of vegetable oil to prevent cracking of the chocolate. Spread on top of the cooled caramel.

Tip: to make slicing easier, first draw lines on the chocolate layer as a marker (I made my slices 2 1/4 inches square). Dip your knife tip in warm water before cutting the slices; wipe your knife after each slice to make your squares nice and clean looking.

Conclusion: next time I visit an Australian bakery, I’m going to bypass the ‘Kangaroo Pies‘ and go straight toward the Chocolate Caramel Slices!

The Great Aussie Chocolate Caramel Slice
Print Recipe
Serves: 12-15 Cooking Time: 40 mins

Ingredients

For the base:

1 cup white all- purpose flour

½ cup brown sugar

½ cup dessicated coconut (US: ‘Sweetened Shredded Coconut’)

140 g (5 oz) melted butter

1 tsp ground or grated ginger (optional)

Caramel Filling:

125 g (4.5 oz) butter, roughly chopped

½ cup brown sugar

395 g (14 oz) sweetened condensed milk

Chocolate Topping:

300 g (11 oz) dark semi-sweet chocolate

3 tsp vegetable oil

Instructions

1

Pre-heat oven to 350 F (180 C). Line a 9 x 9 inch square pan (or 7 x 11 inch rectangular pan) with parchment paper, leaving an overhang for ease of removal.

2

For the base, combine the flour, brown sugar and shredded coconut in a bowl. Add the melted butter and stir to combine. Press the ingredients into the base of the pan. Use the bottom of a glass jar to press the base down, then finish by using your fingers to ensure the base is one uniform level.

3

Bake for 15 minutes until the surface is golden brown. Set aside to cool.

4

Place butter and brown sugar in pan over medium-low heat. When the mixture starts to bubble, add the sweetened condensed milk. Continue to stir for about 5 minutes until the mixture thickens and turns pale golden. Pour onto the base and bake for 12-15 minutes until golden; place in fridge to set.

5

For the chocolate topping, melt the chocolate in a heat-proof pan placed over a pan of simmering water. When the chocolate is melted, stir through the vegetable oil. Spread evenly over the caramel then place in the fridge until set.

6

To finish, run a sharp knife under warm water, wipe knife dry, then cut into uniform squares.

Notes

For the caramel, you could use either light brown sugar or dark brown sugar. If you use light brown sugar, it provides more of a color contrast between the caramel and the dark chocolate.