Classic Caramel Slice

This Classic Caramel Slice is everything you'd want it to be... and SO much more! Three perfect chocolate and caramel layers! Yum!

5 from 4 votes

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Course: sweet

Cuisine: Slices

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: serves

Calories: 474kcal

Preheat oven to 180 degrees celsius.
Line a 20X28cm rectangular slice tin with baking paper and set aside.
To make the base sift the plain flour into a bowl.
Add the brown sugar and coconut and stir to combine.
Add the melted butter and mix well until crumbly and completely combined.
Press the mixture firmly into the base of the prepared tin and smooth with a spoon.
Bake for 15 minutes or until lightly golden.
To make the filing, place the golden syrup, condensed milk and butter into a small saucepan over low heat.
Stir continuously for 10 minutes or until the caramel has thickened (make sure your heat is very low and you continue stirring until the sauce has obviously thickened).
Pour the caramel over the cooked base and return to the oven for a further 15-20 minutes or until golden.
Remove from the oven and set aside until cool.
Place in the fridge to cool completely.
Melt the chocolate and coconut oil (or vegetable oil) in the microwave on 50% power for 3-4 minutes, stirring every 30 seconds with a dry metal spoon.
Pour the chocolate topping over the cooled caramel layer.
Cut into slices just before the chocolate topping sets completely.
Store in an airtight container.

Preheat oven to 180 degrees celsius. Line a 20X28cm rectangular slice tin with baking paper and set aside.
Melt the butter in the TM bowl on Speed 2, 100 degrees, 3 minutes.
Add the plain flour, brown sugar and coconut and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 15 seconds or until completely combined (use the spatula to help mix). Press the mixture firmly into the base of the prepared tin and smooth with a spoon.
Bake for 15 minutes or until lightly golden.
To make the filing, place the golden syrup, condensed milk and butter into a clean and dry Thermomix bowl. Mix on 80 degrees, Speed 4, 8 minutes. Pour the caramel over the cooked base and return to the oven for a further 15-20 minutes or until golden. Remove from the oven and set aside until cool.
Place in the fridge to cool completely.Place the chocolate melts into a clean TM bowl. Grate on Speed 8 for 10 seconds. Scrape down the sides of the bowl, add the coconut oil (or vegetable oil) and melt on 80 degrees, Speed 2, 3-4 minutes (or until completely melted).
Pour the chocolate topping over the cooled caramel layer. Cut into slices just before the chocolate topping sets completely.Store in an airtight container.