Caramel Slice (Chocolate Caramel Shortbread Squares)
In short: A crisp coconut shortbread base, thick golden caramel and a layer of dark chocolate, cut into rich squares for morning tea and bake sales. It takes about 1 h in total and makes 16 servings.
- Prep
- 25 min
- Cook
- 35 min
- Resting
- 2 h 30 min
- Total
- 1 h
- Servings
- 16
- Difficulty
- Medium
- Calories
- 355 kcal
Caramel slice, close kin to millionaire's shortbread, is a fixture of Australian bakeries, cafés and morning teas. A buttery biscuit base is covered with a thick caramel of condensed milk and golden syrup, then topped with dark chocolate. It is very sweet, so cut it into small squares. The caramel needs constant stirring, but the rest is simple, and the whole tray can be made two days ahead.
Instructions
- Heat the oven to 180°C (350°F). Grease a 20 cm (8 in) square cake pan and line it with baking paper, leaving an overhang on two sides.
- Mix the flour, coconut, brown sugar and melted butter until it clumps. Press it firmly and evenly into the pan. Bake for 15 to 18 minutes until lightly golden, then cool.
- For the caramel, melt the butter, golden syrup and brown sugar in a saucepan over medium-low heat. Add the condensed milk.
- Stir constantly for 8 to 10 minutes, until the caramel is thick, the color of peanut butter, and leaves a trail on the bottom of the pan.
- Pour the caramel over the base and spread it level. Cool for 20 minutes, then chill for 1 hour until firm.
- Melt the chocolate with the oil in short microwave bursts, stirring in between, or over a pan of barely simmering water. Spread it over the caramel and chill for 1 hour more.
- Lift the slice out using the paper. Cut into 16 squares with a hot, dry knife.
Tips
- Keep stirring the caramel and keep the heat moderate. It scorches on the bottom quickly, and a burnt taste cannot be fixed.
- Run the knife under hot water and wipe it dry between cuts so the chocolate does not crack. Let the slice stand for 10 minutes out of the fridge before cutting.
Questions and answers
Why is my caramel too soft or too hard?
Undercooked caramel stays runny, and overcooked caramel sets hard. Stir over medium-low heat until it is thick and the color of peanut butter.
How long does caramel slice keep?
Store it in an airtight container in the fridge for up to 5 days, or freeze for 2 months. Serve it at room temperature.
Can I use milk chocolate for the topping?
Yes, but dark chocolate balances the sweet caramel better. Use the same 200 g (7 oz) of either.
How long does it take to make Caramel Slice (Chocolate Caramel Shortbread Squares)?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Caramel Slice (Chocolate Caramel Shortbread Squares)?
About 355 kcal per serving, with 3 g of protein, 39 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 355 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 39 g |
| Fat | 21 g |
| Fiber | 2 g |
| Sugar | 30 g |
| Sodium | 120 mg |
Estimated values, calculated from the ingredients.
