Welcome 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.
Um. 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.
Chocolate Caramel Slice
Easy chocolate caramel slice with a touch of coconut!
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
- Preheat the oven to 325˚F.
- 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
- Mix the flour, sugar and coconut in a small bowl.
- Pour over the melted butter and mix until just combined.
- Press the mixture into the bottom of the loaf tin, making sure it's even across the bottom of the tin.
- Bake for 15 minutes until slightly golden.
- Remove from oven and allow to cool slightly. Leave the oven on 325˚F.
Make the caramel
- Melt the butter over medium heat in a small pot.
- Once the butter is melted, add the sugar and whisk to combine.
- Add the condensed milk and syrup and stir to combine well.
- 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.
- Remove from heat.
Assemble and bake
- Pour the caramel over the slightly cooled cookie base.
- Bake for 10 minutes. The caramel layer will be slightly jiggly still.
- 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
- Place the chocolate chips in a small bowl and cover with the cream.
- 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).
- Pour the chocolate over the chilled and set caramel layer and smooth to cover evenly,
- 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!).
- Store in the fridge until serving and bring to room temperature for about 10 minutes before enjoying!
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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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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. 😉
Oh God, I remember these. Terribly, terribly moreish…