Prep Time: 40 Mins
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.
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!
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