Chocolate Caramel Slice
Three layers of baked coconut shortbread, thick brown sugar caramel, and glossy chocolate, chilled and cut into small squares.
Equipment
- 8 Inch Square Baking Pan
- Parchment paper
- Medium saucepan
- Wooden spoon
- microwave safe bowl
- Sharp knife
Ingredients
Main Ingredients
- 1 cup all purpose flour for the base
- ½ cup brown sugar packed, for the base
- ½ cup unsweetened shredded coconut for the base
- 9 tbsp unsalted butter melted, for the base
- 9 tbsp unsalted butter cut into pieces, for the caramel
- ½ cup brown sugar packed, for the caramel
- 1 tsp vanilla extract for the caramel
- 1 can sweetened condensed milk 14 oz, for the caramel
- 7 oz semi sweet chocolate chips or chopped chocolate, for the topping
- 1 tbsp vegetable oil for the topping
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line an 8 inch square pan with parchment. Make the base. Mix the flour, brown sugar, and coconut, then stir in the melted butter until crumbly and press firmly into the pan.
- Bake the base. Bake 15 to 18 minutes until golden at the edges, then cool 15 minutes.
- Cook the caramel. Melt the butter, brown sugar, and vanilla over medium heat, then stir in the condensed milk and cook 8 to 10 minutes, stirring constantly, until thick and deep golden.
- Layer. Pour the caramel over the base and cool 30 minutes.
- Top. Melt the chocolate with the oil, pour over the caramel, and spread evenly.
- Chill and cut. Refrigerate at least 2 hours, then cut into 16 squares with a hot knife.
Notes
Substitutions: Use chopped nuts or extra flour in place of coconut. Milk chocolate works for a sweeter slice.
Tips: Stir the caramel constantly and let it cool before adding the chocolate.
Storage: Refrigerate up to 5 days. Freeze up to 2 months.