Part biscuit. Part caramel chew. Part chocolate bar. 100% life changing. This, my friends, is the tale of the Caramel Slice. Aka Millionaires Shortbread.
The first time I saw a caramel slice in a cafe fridge, I thought it was a piece of peanut butter pie with chocolate topping. I fantasized about buying one every time I passed the cafe, until Joel told me it was caramel, not peanut butter. That stopped the fantasies right then and there, because I like caramel as much as I like math… which is to say, not in the fucking slightest. So I put it out of my mind. Until one day, when Joel came home with one. And I tried a bit. Soft, crumbly biscuit base, fudgey center that didn’t taste all that much like caramel, and smooth milk chocolate topping. Not bad at all. But still, I wasn’t sold. It was good, but nothing to write home about.
A few weeks later, my boss had a sweet craving, and asked me to pick her up a ‘slice. The cafe near work was selling them two for $5, so I got one for her, and one for Joel. I stashed Joel’s in the fridge, where it haunted me. Soft, Crumbly Cookie. Gooey Fudge. Delicious Chocolate. Yum. The slice barely made it home uneaten. And since that day, I’ve been obsessed. It’s my favourite Aussie treat, ever. And on Sunday, I took a stab at making them!
Which is great, because I needed another reason to gain 15 lbs.
So go on… treat yo’self. You’ll never think of caramel the same way again.
Caramel Slice (from sbsfoods.com.au)
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 (14 oz can) sweetened condensed milk
110 g (½ cup, firmly packed) brown sugar
1 tbsp golden syrup
40 g (3 tablespoons) butter, cubed
200 g (7 oz) good-quality dark eating chocolate (70% cocoa), chopped
30 g (2 tablespoons) butter, cubed
75 g (3 oz) good-quality milk eating chocolate
Preheat oven to 180°C (350*F). Grease a 16 cm x 26 cm (long and shallow) shallow slice tin and line the base and sides with one piece of non-stick baking paper, cutting into the corners to fit.
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 oven 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 oven and bake for 10 minutes or until the caramel has darkened slightly and starts to bubble around the edges. Remove from the oven and set aside for 1 hour or until cooled completely.
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. Place in the fridge for 1 hour or until the chocolate sets (see Baker’s tips).
Cut into 20 pieces to serve.
Eat 7. While wearing sweatpants and watching Gossip Girl.