This has to be the perennial favourite… biscuit base, gooey caramel centre and chocolate topping is a combination made in heaven. This chocolate caramel slice has been given a little makeover with a feather-patterned topping.
Skill level Easy
110 g (¾ cup) plain flour
½ tsp baking powder
30 g (⅓ cup) desiccated coconut
75 g (⅓ cup, firmly packed) brown sugar
80 g butter, melted
1 tsp natural vanilla essence or extract
395 g tin sweetened condensed milk
110 g (½ cup, firmly packed) brown sugar
1 tbsp golden syrup
40 g butter, cubed
200 g good-quality dark eating chocolate (70% cocoa), chopped
30 g butter, cubed
75 g good-quality milk eating chocolate
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 1 hour
Preheat panggangan to 180°C (160°C fan-forced). Grease a 16 cm x 26 cm (base measurement) shallow slice tin and line the base and sides with one piece of non-stick baking paper, cutting into the corners to fit.
To make the base, combine the flour, baking powder, desiccated coconut and brown sugar in a medium bowl. Add the butter and vanilla and mix well. Crumble evenly over the base of the lined tin and use your hands to press down firmly and cover evenly. Bake in preheated panggangan for 12-15 minutes or until cooked through and lightly golden. Remove from the oven.
Meanwhile, to make the caramel filling, combine the sweetened condensed milk, brown sugar, golden syrup and butter in a small saucepan and cook over a low heat, stirring constantly, for 10 minutes, or until the sugar dissolves and the mixture thickens slightly (do not boil).
Pour the hot caramel immediately over the base and use the back of a metal spoon to smooth the surface. Return the slice to the panggangan and bake for 10 minutes or until the caramel has darkened slightly and starts to bubble around the edges. Remove from the panggangan and set aside for 1 hour or until cooled completely.
To make the chocolate topping, combine the dark chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t let the water touch the base of the bowl) and stir frequently until the chocolate melts and the mixture is smooth. Pour over the cooled slice and use the back of a metal spoon to cover evenly. Tap the tin on the bench to even the topping and to get rid of any air bubbles. Melt the milk chocolate in the same way as the dark chocolate and butter in a separate small heatproof bowl. Place the slice with the long edge facing you. Use a teaspoon to generously drizzle the milk chocolate widthways across the dark chocolate to form vertical lines. Then use a skewer to run through both the dark and milk chocolate lengthways 5-6 times in alternate directions to form a feather pattern. Place in the fridge for 1 hour or until the chocolate sets (see Baker’s tips).
Cut into 20 pieces to serve.
• This slice will keep in an airtight container in the fridge for up to 1 week.
Anneka’s mission is to connect home cooks with the magic of baking, and through this, with those they love.
Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tina McLeish.