If you’ve got an hour to spare then why not make some caramel slices? It’s an easy recipe that will impress.
The bottom used in this recipe gives it that chewy texture when you bite down which just makes it so good. Team this with a cup of tea and you won’t be disappointed. It’s a definite crowd-pleaser, it’s up to you if you share!
Serves 12 – 16
- 125g plain flour
- 75g brown sugar (not tightly packed)
- 75g desiccated coconut
- 125g unsalted butter, melted
- 125g unsalted butter, roughly chopped
- 75g brown sugar (75g)
- 395g can sweetened condensed milk (note 1)
- 200g dark or milk melting chocolate
- 1 tbsp vegetable oil
- Preheat oven to 160C/320F (fan forced) / 180C/350F (conventional)
- Spray with oil or butter and line a 28x 18cm (lamington pan) / 7″ x 11″ rectangle pan (note 2) with parchment paper. Have overhang for ease of removal.
- Mix together Base ingredients and press into a pan (you can use a spatula for this)
- Bake for 15 minutes until the surface is golden. Optional: Cool in the fridge (Note 2a)
- Place butter and sugar in pan over low heat. When the butter is melted, whisk to combine with sugar. As soon as the caramel starts to bubble, add condensed milk. Stir constantly for 5 minutes (Note 3), it will start to bubble gently after 3 to 4 minutes after which it will thicken quickly. It should be thick and pale golden by the end of 5 minutes.
- Pour onto Base. Bake for 12 minutes at 160C/320F (fan forced) / 180C/350F (conventional). The top should be spotty with dark golden bubbles but the caramel should jiggle when you shake the pan. Refrigerate until the caramel is set.
- Melt chocolate in microwave in 30 second bursts in high, stirring in between. When the chocolate is smooth and fully melted, stir through oil.
- Pour over caramel then refrigerate until set. See Note 4 for smooth vs textured top.
- Cut into bars or squares to serve. (Note 5)
Hints and Tips
1. Ensure you use sweetened condensed milk (thick sweet milk) that comes in cans, NOT evaporated milk.
2. You could also use a 9 x 9″ / 23 x 23″ square pan or a 9-10″/23-25cm round cake pan.
2a. If you cool the base, this creates a neater line between caramel and base and you’ll also get a slightly thicker caramel layer because virtually no caramel sinks into the biscuit base. Whereas if you pour hot caramel onto a hot base, a little bit of caramel sinks in. Both are just as tasty, but cooling the base will make them look neater.
3. If you don’t stir constantly, little brown specks will appear, being caramel caught on the bottom of the saucepan. It’s not a major problem if you have some brown specks, it seems to disappear when baked.
4. To make a smooth top, refrigerate the caramel until set but not fridge-cold. The bottom of the pan will be slightly warm still and the caramel will be cool but not cold – about 30 – 40 min in the fridge. That way the chocolate doesn’t set too quickly when you pour it on. Pour the chocolate on then shake the pan gently to spread it evenly and smoothly.
To make a textured top as per the photos, refrigerate the caramel until fridge-cold – 1 hr+ in the fridge. When the chocolate is poured on, it will firm up faster. As it starts to thicken, use a spatula or knife back and forth across the surface.
5. To slice neatly, remove from the fridge 5 minutes before cutting. Run knife under warm (not hot) water, wipe dry then cut quickly. For very neat slices, clean knife between each cut – I did this for the photos. Don’t make the knife too hot otherwise the chocolate melts when you cut it and smears into the caramel.
We found this recipe on Nagi’s recipe tin eats.