There were two chocolate caramel slice story paths I could have taken for this blog post.
For example, I could have told you about how my primary school best friend used to come over to play twice a week after school, and how my mum would most often serve us a super-fresh baguette with butter for afternoon tea. Every now and again, though, she’d treat us to a chocolate caramel slice from our local cafe, which was the acme of chocolate caramel slice deliciousness. The base was, well, your standard base, but the caramel was four times thicker and deeper in flavour than any other cafe’s caramel slice, and the chocolate on top was more like a ganache in its soft richness.
I lived for those chocolate caramel slice afternoons. In retrospect, my best friend was lucky I liked her so much, otherwise I would’ve stolen her half without a modicum of guilt.
The other story I could’ve told you was how I made the chocolate caramel slice pictured throughout this post for my friend Em’s birthday party. I could’ve told you about how I met Em when we both worked at the same bookstore, and how she drew me out of my self-imposed-misery-shell in Year 11 and taught me that it’s not only okay, but necessary, to be silly and giggly sometimes. I could’ve told you about how Em literally ran away with the circus, and about how glad I am that she came back instead of getting impregnated by a fire-eating, baton-twirling, lion-taming midget. (Not that I have anything against fire-eating, baton-twirling, lion-taming midgets. I hear those guys are super fun.)
But you know what?
Neither of those stories adequately conveys how scrumptious this particular chocolate caramel slice was. Or how surprised I am that such a sweet, rich, unctuous-yet-crumbly-yet-silky treat isn’t more well-known, or as frequently made, throughout the world as it is in Australia.
Or how much tastier my home-made version is than the Gü Millionaire’s Flapjack which inspired me to make it, or how I’m planning to make a vegan version soon with nuttelex and soy sweetened condensed milk. And with double the amount of chocolate on top.
Because even though this particular slice was all kinds of yummy, you can never have too much chocolate.
Chocolate Caramel Slice
- 1 cup self raising flour
- 1 cup brown sugar
- 1 cup desiccated coconut
- 125g butter, melted
- 400g can sweetened condensed milk
- 2 tbsp golden syrup
- 30g butter, extra
- 1 cup (150g) dark chocolate, melted
- 30g butter, even more extra-y.
- Preheat oven to 180°C. Line an 18cm x 28cm lamington tin with baking paper.
- In a medium bowl, combine the self-raising flour, brown sugar, coconut, and melted butter. Press evenly into the prepared pan and bake for 10 minutes.
- While the base is baking, combine the sweetened condensed milk, golden syrup, and (the first lot of) extra butter in a small/medium saucepan. Stir over medium heat until almost boiling, stirring constantly (about 5 minutes). Reduce heat to low and cook for another 5 minutes, until the caramel has darkened and thickened a little.
- Pour the caramel over the base and bake for another 10 minutes. Cool.
- Melt the dark chocolate and last 30g of butter together, spread over the base and leave to set. Can be refrigerated to help the setting process. Cut into pieces, then gobble gobble gobble.
Oooh! I can only imagine how good this would be if I added a layer of peanut butter somewhere…