White Chocolate Caramel Slice

A stack of golden caramel filled squares with white chocolate topping

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 7 votes

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Course: sweet

Cuisine: Slices

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: serves

Calories: 386kcal

Author: Lucy - Bake Play Smile

Cost: $15

Equipment

Stove-top or Thermomix
Oven
Microwave or stove-top

Ingredients

135 g (1 cup) plain flour
100 g (½ cup) brown sugar
45 g (½ cup) coconut
125 g butter melted
130 g (⅓ cup) golden syrup
790 g (2 cans) 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 18cm x 28cm 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 the back of a spoon.
Bake for 15 minutes or until lightly golden.
To make the filling, 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, and store in an airtight container.

Thermomix Method

Preheat oven to 180 degrees celsius (fan-forced). Line an 18cm x 28cm rectangular slice tin with baking paper and set aside.
Melt the butter in the Thermomix bowl for 3 minutes, Speed 2, 100 degrees.
Add the plain flour, brown sugar and coconut and mix for 15 seconds, Reverse, Speed 4. 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 the back of a spoon. Bake for 15 minutes or until lightly golden.
To make the filling, place the golden syrup, condensed milk and butter into a clean and dry Thermomix bowl. Mix for 8 minutes, 80 degrees, Speed 4.
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 for 10 seconds on Speed 8. Scrape down the sides of the bowl, add the vegetable oil and melt for 3-4 minutes, 60 degrees, Speed 2, (or until completely melted).
Pour the chocolate topping over the cooled caramel layer.
Cut into slices just before the chocolate topping sets completely and store in an airtight container.

Notes

Recipes Notes & Tips

Ingredients Info

Golden syrup substitutes - if you can't get hold of golden syrup, you can replace it with corn syrup, honey or maple syrup (corn syrup will give you the most similar light and buttery flavour).

Mild vegetable or coconut oil - by adding just a little mild vegetable or coconut oil to the chocolate layer it makes the slice much easier to cut through without the chocolate cracking. It is optional but I find this is really helpful. See my tips for cutting slices perfectly.

Full fat sweetened condensed milk - should be used instead of skim or light, as this makes the slice set firmer, and you really do want a firm caramel filling for this slice.

Edible gold sugar dust - optional. I like to sprinkle this over the top of my chocolate layer while it's still melted to give the slice a pretty and sparkly look! You can buy this from the baking section of many major supermarkets or speciality cooking stores.

More Baking Tips

Tips for cutting slices perfectly - see full tips and tricks here. Take slice out of the fridge 30 minutes before cutting to allow the chocolate to soften slightly, or cut just prior to the chocolate layer setting. Use a small serrated knife to cut through the chocolate layer and then through the base.

Storing & freezing - store in an airtight container at room temperature (or in the fridge) for up to 5 days. or wrap well and freeze for up to 1 month,

Nutrition