Coconut Caramel Slice
A decadent caramel slice made with a crunchy coconut base and topped with dark chocolate.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 180°C fan bake. Line a 19 x 29cm slice tin with baking paper.
Melt butter in a bowl, add brown sugar and coconut then mix. Sift in the flour and mix to combine. Pour into the lined tin.
Use the back of a metal spoon to spread and flatten the base. Bake for 20-25 mins until golden brown.
Caramel filling: Heat butter and golden syrup in a saucepan for about 3 minutes until it is a golden tan colour. Keep stirring then add the condensed milk and cook for another 5 minutes until thick and golden brown.
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Continue Reading at Vjcooks →Chef's Notes
• The longer you cook the base the crunchier it will get, so if you like a nice crunchy base cook for an extra 5-10 minutes.• Store the slice in an airtight container for up to a week. It will last even longer if stored in the fridge.
Notes
• The longer you cook the base the crunchier it will get, so if you like a nice crunchy base cook for an extra 5-10 minutes.• Store the slice in an airtight container for up to a week. It will last even longer if stored in the fridge.
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Reviews from the Original Source
Delicious slice, base is slightly chewy. Absolutely divine.
I feel like I’ve made and tasted every caramel slice out there, and this is my favourite! Easy to make, and the coconut in the base gives such a nice texture. I added a bit of salt to the caramel as I’m a sucker for salted caramel! So decadent.
Tried for the first time today and it certainly didn’t disappoint! Another yummy slice to add to our rotation. Love having something delicious in the lunchboxes as a treat for the school week.
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