A classic favourite with a twist... this White Chocolate Caramel Slice is a yummy new take on a good old-fashioned caramel slice!

White Chocolate Caramel Slice

A classic favourite with a twist... this White Chocolate Caramel Slice is a yummy new take on a good old-fashioned caramel slice!
5 from 1 vote
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Course: Chocolate, Slices
Cuisine: Chocolate, Slices
Keyword: White chocolate caramel slice
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 20 serves
Calories: 386kcal

Equipment

  • Stove-top or Thermomix
  • Oven

Ingredients

  • 1 cup (135g) plain flour
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (45g) coconut
  • 125 g butter melted
  • 1/3 cup (130g) golden syrup
  • 790 g sweetened condensed milk
  • 125 g butter
  • 220 g white chocolate
  • 2 tbs vegetable oil (or coconut oil)

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius (fan-forced). Line an 18X28cm 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.
  • Melt the white chocolate and 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 caramel layer.
  • Cut into slices just before the chocolate topping sets completely.
  • Store in an airtight container.

Thermomix Method

  • Preheat oven to 180 degrees celsius (fan-forced).┬áLine an 18X28cm rectangular slice tin with baking paper and set aside.
  • Melt the butter in the Thermomix bowl on Speed 2, 100 degrees, 3 minutes.
  • Add the plain flour, brown sugar and coconut and mix on Reverse, Speed 4, 15 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 the white chocolate melts into a clean Thermomix bowl. Grate on Speed 8 for 10 seconds. Scrape down the sides of the bowl, add the vegetable oil and melt on 60 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.

Nutrition

Calories: 386kcal | Carbohydrates: 47g | Protein: 5g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 43mg | Sodium: 152mg | Potassium: 220mg | Fiber: 1g | Sugar: 37g | Vitamin A: 420IU | Vitamin C: 1.2mg | Calcium: 145mg | Iron: 0.8mg