Eighty Eight Banbury

Chocolate Caramel Slice

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This is a staple at every good kiwi cafe. Unfortunately mine are always a bit messy looking to be found at a cafe but they are still delicious.

chocolate caramel slice

Base
125 grams melted butter
1 cup plain flour
1/2 cup soft brown sugar (packed)
1/2 cup desiccated coconut
Caramel
60 grams butter
395 gram can sweetened condensed milk
2 tablespoons golden syrup
Topping
185 gram dark chocolate (I prefer 50% cocoa cadbury chocolate block)
1TB oil or butter

Preheat your oven to 160-180 degrees c and line a slice tray with baking paper. I use a 20cm x 30cm baking dish – if I had something a bit smaller that would be better!

Mix the flour, brown sugar, coconut and melted butter.

base1

Press the mixture into your dish and flatten it with the back of a spoon or spatula. Bake until golden (I’d allow 15 minutes) then remove from the heat and cool completely.  base

Start the caramel by adding the condensed milk, butter and syrup into a saucepan. Stir over a low heat until your caramel becomes smooth and well…caramelly!

caramel

Remove from heat and cool completely.

Once both elements are both, pour the caramel over the base and cook again until the caramel turns golden (15 minutes). Generally mine bubbles in the middle where it’s a bit more liquid whilst the edges brown and set faster – that’s fine!

Cool the slice completely before spreading over the chocolate topping.

To make the chocolate, break the chocolate into a bowl. You can either use a typical double boiled type method or pop your bowl into the microwave stopping it every 30 seconds for a stir until smooth. Add 1TB of butter or oil and stir.

Pour the chocolate over the slice and cool in the fridge for about 30 minutes until set.

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