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Twelve days of cookies: Chocolate Caramel Slice

Chocolate Caramel Slice recipe on eatlivetravelwrite.comWelcome to Day 3 of

The Twelve Days of Cookies!

From December 1-12th I’ll post a new cookie (or holiday treat) recipe every day – inspiration for your holiday entertaining or cookie exchanges!

The recipes I’m sharing are small batch (each recipe makes 1-dozen) that are simple to prepare and that use everyday ingredients and equipment (hint, a small loaf tin and electric hand beaters are your friends!) so hopefully you’ll be able to whip up any of these on a whim.

For today’s recipe, I continued to go old school with another childhood favourite – Chocolate Caramel Slice.. While I don’t remember making these when I was little, I do remember eating them and I have vague recollections of these being on sale in bakeries and in the bakery counter of delis.

Smooth chocolate on top of a layer of chewy caramel on a coconuty-biscuit base – what could be better, right? I’ve made a version of these before that was a large batch and had a touch of salt. Delicious but not the same as what I enjoyed when I was little. I researched Australian recipes for Chocolate Caramel Slice and learned that the base typically includes coconut and I also wanted a recipe where the caramel would be able to stand up to hanging out on a sweets buffet at room temperature for a holiday gathering (my earlier version had caramel that was a little soft and on reading a slew of recipes, I came to the conclusion that I needed to bake the caramel a little to make it a bit more table-stable.

Simple Chocolate Caramel Slice recipe on eatlivetravelwrite.comUm. Ok. I can’t make these ever again because I just wanted to eat the entire lot! These were SO good and exactly like I remembered them from when I was a little girl.

Yield: 12

Chocolate Caramel Slice

Chocolate Caramel Slice

Easy chocolate caramel slice with a touch of coconut!

Prep Time 15 minutes
Cook Time 22 minutes
Chill time 1 hour
Total Time 1 hour 37 minutes

Ingredients

For the base

  • 100g (2/3 cup) all purpose flour
  • 50 g (1/4 cup ) granulated sugar
  • 25g (1/4 cup) desiccated coconut
  • 57g (1/2 stick/ 4 tablespoons) salted butter, melted

For the caramel

  • 57g (1/2 stick/ 4 tablespoons) salted butter
  • 50g (1/4 cup) brown sugar
  • 125mL (1/2 cup) sweetened condensed milk
  • 1 tablespoon Golden or Light Corn syrup

For the chocolate topping

  • 100g chocolate chips
  • 2 tablespoons heavy (35%) cream

Instructions

  1. Preheat the oven to 325˚F.
  2. Prepare an 8-inch loaf tin by lining it with parchment paper, leaving some overhang on each side so the slice is easy to remove.

Make the base

  1. Mix the flour, sugar and coconut in a small bowl.
  2. Pour over the melted butter and mix until just combined.
  3. Press the mixture into the bottom of the loaf tin, making sure it's even across the bottom of the tin.
  4. Bake for 15 minutes until slightly golden.
  5. Remove from oven and allow to cool slightly. Leave the oven on 325˚F.

Make the caramel

  1. Melt the butter over medium heat in a small pot.
  2. Once the butter is melted, add the sugar and whisk to combine.
  3. Add the condensed milk and syrup and stir to combine well.
  4. Cook, stirring constantly, over medium-low heat (it will burn so keep an eye on this) for 6 minutes. The caramel will be light brown and fairly thick at this stage.
  5. Remove from heat.

Assemble and bake

  1. Pour the caramel over the slightly cooled cookie base.
  2. Bake for 10 minutes. The caramel layer will be slightly jiggly still.
  3. Remove from the oven and allow to come to room temperature then refrigerate until the caramel is completely set (1 hour, approx).

Make the topping

  1. Place the chocolate chips in a small bowl and cover with the cream.
  2. Melt the chocolate/ cream either in a microwave (50% power for approx 90 seconds - do this 30 seconds at a time) or in a small metal bowl set over a pot of boiling water (don't let the bottom of the bowl touch the water).
  3. Pour the chocolate over the chilled and set caramel layer and smooth to cover evenly,
  4. Refrigerate until set then slice and serve (makes 12 generous portions or 24 portions for a holiday buffet where you want to try many different desserts!).
  5. Store in the fridge until serving and bring to room temperature for about 10 minutes before enjoying!

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Easy Chocolate Caramel Slice recipe on eatlivetravelwrite.com

Looks like a lot of steps but rest assured that each step is SO simple – it just requires a bit of patience – a great recipe to prepare as you’re working on other holiday projects!

As I said in the recipe, this makes 12 pretty generous slices but if you’re serving this at a holiday dessert buffet, you might want to cut those slices into halves so that your guests can enjoy more than one dessert!

Check out the rest of the:

The Twelve Days of Cookies

Day 1: Easy Three Ingredient Shortbread

Day 2: Jam Drops

Day 3: Chocolate Caramel Slice

Day 4: Melting Moments

Day 5: White Christmas

Day 6: Langues de Chat

Day 7: Chocolate Coconut Slice

Day 8: Cornflake Biscuits

Day 9: Rocky Road

Day 10: Honey Joys

Day 11: Rum Ball Truffles

Day 12: Giant Florentine Cookie (to share)

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2 Responses to Twelve days of cookies: Chocolate Caramel Slice

  1. Mr. Neil December 3, 2019 at 07:55 #

    How I managed to not notice there was a batch of these in the fridge until Mardi arrived home after an event, I have no idea…

    All good, because of that I escaped eating the whole batch! Instead had a nice treat after dinner.

    Not sure the German Pinot Gris was the *ideal* pairing, haha – but the wine was superb with the balsamic roast chicken. 😉

  2. Geoff December 4, 2019 at 00:02 #

    Oh God, I remember these. Terribly, terribly moreish…

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