What do you get when you bite into caramel slice? Crunchy cookie base with a subtle hint of coconut followed with chewy-ooey caramel and chocolate. Hard to beat and extremely hard to resist.
These delectable caramel slice bites come to us from my friend Becca. She is an Australian volunteer over here in Vanuatu. I first tasted these when Becca brought them over to a ladies tea get together. They lookes ultra appealing on the dish but once I bit into one I could not believe how happy my taste buds were.
Becca was gracious enough to come and share her recipe with us. As you will hopefully agree with me, she is a beautiful camera friendly young woman. I hope you enjoy this recipe as much as I do.
This is what you are going to need in order to make this divine caramel slice:
Makes about 40 bars
1 cup (128 grams)self-rising flour
1 cup (71 grams) unsweetened shredded coconut
1 cup (220 grams) dark brown sugar
1 cup (225 grams) unsalted butter
1 – 14 oz. (380 grams) can condensed milk
2 TBS honey
1 bar milk chocolate (about 200 grs or 7 to 8 oz)
Heat oven to 350 degree F (180C) and prep a 13×9 oven proof dish lining it with parchment paper or a brown paper bag with excess paper on the ends so you can pull the slice out of the pan once it is done.
Melt ½ a cup of butter and cool it down.
In a bowl place the self-rising flour, shredded coconut and brown sugar. Mix. Add the melted butter and mix. It will be lumpy and that is fine.
Pour this mixture into the baking dish and press it down with the back of a spoon. Make sure you press it down as evenly as you can. Place this in the oven and bake for 8 minutes — if you want this to be chewier you can bake it for 6 to 7 minutes; for crunchier bake 8 to 9 minutes. Remove it from the oven when done.
While the crust is baking, place the condensed milk, honey and ¼ cup of butter in pan. Bring this to a boil, stirring constantly, and reduce the heat. Simmer this for about 5 minutes, stirring constantly, until the mixture thickens and darkens a bit. Pour this over the baked crust, spread it evenly – making sure you do not miss any corners – and place it back in the oven for another 8 minutes. Watch it carefully and make sure that the caramel does not bubble. As soon as you see some bubbles forming take it out of the oven.
While the crust and caramel are baking, place the chocolate and remaining ¼ cup butter in a small bowl. Place it the microwave for 30 seconds. Remove, stir and return to the microwave for an extra 30 seconds and stir it vigorously until creamy and melted.
Remove the pan from the oven and allow the caramel to cool for about 10 minutes. Spread the chocolate on the caramel as evenly as you can and making sure not to miss any corners. Let the chocolate set for a few minutes and place it in the fridge for a minimum of 1 hour.
When the chocolate is set, take the pan out of the fridge. Carefully remove the slice by pulling the parchment paper from the ends. Place it on a cutting board and cut the bars however you like.
Store them in the fridge with a sheet of wax paper between each layer. Serve and enjoy!
1/40th of the slice – CALORIES 112.10; FAT 6.54 grs (sat 4.31; mono 1.55; poly 0.22); PROTEIN 1.41 grs ; FIBER 0.30 grs; CARBS 12.91 grs; CHOLESTEROL 16.29 mg; IRON 0.26 mg; SODIUM 55.9 mg; CALCIUM 48.91 mg
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