This was the very first recipe I posted to my website last August … goodness, I have learned so much since then!

I am revisiting this recipe because my dear son Sam is in a “cooking competition” … he has been challenged to make a slice for a “cook off” in another week’s time and this is the recipe he selected.  However he is not allowed to use the Thermomix and must make it the traditional way which is brilliant!  I do love my Thermomix but I also believe it is great to know how to bake in the traditional manner too.

So last night we sampled Sam’s first attempt and I must say it was fantastic … however my hubbie has now got into the act and asked me to make another one for work … so hence my need to revisit this recipe.

In making the slice again I have slightly adjusted some of the processes and have included more pictures … I am a visual learner so when I see pictures it does help me get the right result … which is what I wish for you too.

This slice is very quick and easy to make but there are a couple of things that need mentioning.

The base is very thin … and I like that … it gives you a base that is not going to overshadow the caramel and chocolate topping, but being so thin it can be hard to spread over the whole base of a slice tin 30cm x 10cm.

The easiest way I do this is place the mix into the tin, and with a spoon cut into it spreading it roughly all over the base.  I then use my fingers to press the mix into the tin leaving no gaps, before doing a final smoothing out with the back of the spoon.  This way you get an nice even base that will look very professional when you cut the slice.

Whilst the base is cooking I start on the caramel topping so that it is ready to pour over the base when it comes out of the oven.  When you pour the caramel filling into the tin, it is a good idea to have your baking paper pressed back so that it doesn’t accidentally drop into the filling, so I use two small bulldog clips to do this … see pictures below to see what I mean.  They can be removed after baking and before pouring on the chocolate topping.

I like the slice to sit at room temperature for an hour (so that it is still warm) before pouring on the chocolate … the warmth of the slice makes it easier for the chocolate to spread into the corners whilst you move the tin around to help that happen.  It then goes into the fridge to get cold before cutting into desired pieces.

I like to cut the slice into 24 x 5cm pieces … I do this by using a knife to lightly mark 5cm widths into the edges, before running my ruler over the top marking where I need to cut … this helps me get pieces that are nice and even.

Donna Hay's Chocolate Caramel Slice

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

This slice is very quick and easy to make but there are a couple of things that need mentioning.

The base is very thin ... and I like that ... it gives you a base that is not going to overshadow the caramel and chocolate topping, but being so thin it can be hard to spread over the whole base of a slice tin 30cm x 10cm. The easiest way I do this is place the mix into the tin, and with a spoon cut into it spreading it roughly all over the base. I then use my fingers to press the mix into the tin leaving no gaps (dip your fingers in a little flour if necessary to prevent sticking), before doing a final smoothing out with the back of the spoon. This way you get an nice even base that will look very professional when you cut the slice.

Whilst the base is cooking I start on the caramel topping so that it is ready to pour over the base when it comes out of the oven. When you pour the caramel filling into the tin, it is a good idea to have your baking paper pressed back so that it doesn't accidentally drop into the filling, so I use two small bulldog clips to do this ... see pictures below to see what I mean. They can be removed after baking and before pouring on the chocolate topping.

I like the slice to sit at room temperature for an hour (so that it is still warm) before pouring on the chocolate ... the warmth of the slice makes it easier for the chocolate to spread into the corners whilst you move the tin around to help that happen. If necessary you can use the back of a spoon to help spread the chocolate over the top. It then goes into the fridge to get cold before cutting into desired pieces.

I like to cut the slice into 24 x 5cm pieces ... I do this by using a knife to lightly mark 5cm widths into the edges, before running my ruler over the top marking where I need to cut ... this helps me get pieces that are nice and even.

Author: Gina @ The Passionate Pantry

Serves: 24 x 5cm pieces

Ingredients

BASE

• 125g butter, room temperature
• 140g spelt flour, or plain flour
• 40g desiccated coconut
• 90g light muscovado sugar, or brown sugar
  
  

FILLING

• 100g golden syrup
• 125g butter
• 2 x 395g tins sweetened condensed milk
  
  

TOPPING

• 200g dark chocolate, broken into small pieces
• 3 tsp light olive oil

Instructions

BASE

1. Preheat oven to 180 degrees, fan forced
2. Line a 30cm x 20cm slice tin with baking paper
3. Place butter into TM bowl and melt 40 seconds / 50 degrees / speed 4
4. Scrape down sides
5. Add flour, coconut and sugar and mix 10 seconds / speed 4
6. Scrape down sides and repeat 10 seconds / speed 4
7. Place the base ingredients into the slice tin spreading it out evenly to cover the whole base (see notes on how I do this)
8. Bake for 15 minutes, or until the base is golden brown (it takes 15 minutes in my oven)
   
   

FILLING

1. While the base is baking, make the filling
2. Place the golden syrup, butter, and sweetened condensed milk into the TM bowl and cook 8 minutes / 80 degrees / speed 2 / MC off
3. When the base comes out of the oven, pour the filling on top and return to the oven for 15 to 20 minutes, or until the caramel is nice and golden (it takes 17 minutes in my oven)
4. Cool the slice for an hour at room temperature and then make the chocolate topping
   
   

TOPPING

1. Place the chocolate and oil into the TM bowl and melt 4 minutes / 50 degrees / speed 3, scraping down bowl after 2 minutes
2. Pour the chocolate over the slice, moving the tray around to allow the chocolate to spread into all the corners ... use the back of a spoon to help spread the topping over if necessary
3. Refrigerate until the slice is cold
   
   

TO SERVE

1. Remove slice from fridge about an hour before you plan to cut to allow the chocolate to soften
2. Using a large sharp knife cut slice into desired pieces, wiping the knife clean between each cut so that you get nice even pieces
3. Best kept refrigerated in an airtight container until needed

Notes

Adapted from Donna Hay's Modern Classics Book 2

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