Marbled Chocolate Caramel Slice

Yields: 16 Servings Difficulty: Medium Prep Time: 40 Mins Cook Time: 35 Mins Total Time: 1 Hr 15 Mins

This rich caramel slice tastes just as good as it looks. A crisp shortbread base, gooey caramel filling, and a decadent chocolate topping – what’s not to love? Enjoy a slice for afternoon tea or as a special after-dinner treat.

Ingredients

0/12 Ingredients
Adjust Servings
    For the Base
  • For the Filling
  • For the Marble Chocolate Topping

Instructions

0/18 Instructions
    For the Base
  • Preheat the oven to 180 C (355 F). Grease and line a 18cm x 28cm (7 x 11 inch) slice pan with baking paper, ensuring there's at least 3 cm (1 inch) of overhang to allow for easy removal of the slice.
  • Stir together the flour, coconut, sugar and melted butter until well combined. Spread evenly in the pan and press down. You can use a cylindrical glass to help roll the base flat.
  • Using a fork, prick the base around twelve times to allow for spreading in the oven.
  • Bake for 12-15 minutes or until golden. Set aside to cool slightly.
  • For the Filling
  • Combine brown sugar, golden syrup, vanilla and butter in a medium saucepan over medium heat. Stir continuously for 5 minutes, or until mixture darkens and begins to bubble.
  • Add sweetened condensed milk and stir for a further 5 minutes, or until the mixture has thickened and thickly coats the back of the stirring spoon.
  • Pour the filling over the slightly cooled base.
  • Bake for a further 15-20 minutes or until the caramel has bubbled and looks golden around the edges. It should be reasonably firm with only a slight wobble. Set aside to cool completely (don't refrigerate).
  • For the Marble Chocolate Topping
  • Stir together the dark or semi-sweet chocolate chips and one teaspoon of canola oil in a medium heat-proof bowl. Microwave at full power for 1 minute. Stir. Microwave in further 30 second bursts, stirring well in-between, until chocolate is completely melted and smooth.
  • In a separate small heat-proof bowl, combine the white chocolate and remaining one teaspoon of canola oil. Repeat the process of melting chocolate by microwaving at full power for 1 minute. Stir. Microwave in further 30 second bursts, stirring well in between, until chocolate is completely melted and smooth.
  • Pour the melted dark or semi-sweet chocolate over the room-temperature slice.
  • Using a flat palette knife or spatula, spread out the chocolate evenly over the slice. Tap the whole pan firmly on the bench to further smooth out the chocolate.
  • Carefully transfer the melted white chocolate into a piping bag (or a zip-loc bag with a small corner snipped off). While the dark chocolate is still runny, pipe thin lines of white chocolate (about 1cm apart) across the entire width of the slice.
  • The entire width of the slice should have white lines, evenly spaced.
  • Run a toothpick or skewer length-ways through the white chocolate to 'pull' it down and create a marbled effect.
  • Repeat for the entire slice, running the toothpick up and down the chocolate about 1 cm apart each time. Tap the whole pan firmly on the bench again to further smooth out the chocolate.
  • Refrigerate the slice for two hours or until firmly set. Use the overhanging baking paper to gently remove the slice from the pan and place onto a cutting board. Trim the edges - you can eat them!
  • Cut into 16 even pieces. Enjoy!

Notes

  • All measurements are in metric standards
  • You can keep the caramel slice un-refrigerated in an airtight container for up to one week
  • You can find detailed photographs and instructions on my Instructable

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