This delicious Caramel Slice is a quick and easy treat that’s perfect for satisfying your sweet tooth. With a creamy, caramel filling, a buttery base, and a smooth chocolate topping, it’s a simple dessert that’s sure to impress. You can easily adapt the ingredients, making it a versatile option for any occasion!
Ingredients Needed:
For the Base:
- 135g plain flour
- 100g brown sugar
- 45g desiccated coconut
- 125g melted butter
For the Filling:
- 130g golden syrup
- 790g sweetened condensed milk
- 125g butter
For the Topping:
- 250g milk chocolate
- 20g vegetable oil (or coconut oil)
How To Make Caramel Slice Recipe?
- Prepare the Oven and Tin: Preheat oven to 160°C (320°F, fan-forced). Line a 20x28cm (8×11 inches) rectangular slice tin with baking paper and set aside.
- Make the Base: Sift 135g plain flour into a bowl, then stir in 100g brown sugar and 45g desiccated coconut. Add 125g melted butter and mix until the mixture is crumbly and combined. Press the mixture firmly into the prepared tin and smooth it with a spoon. Bake for 15 minutes or until lightly golden.
- Make the Filling: In a small saucepan over low heat, add 130g golden syrup, 790g sweetened condensed milk, and 125g butter. Stir continuously for 10-15 minutes until the caramel thickens. Be sure to keep the heat low and stir constantly to avoid burning.
- Assemble and Bake: Pour the thickened caramel over the baked base and return the tin to the oven. Bake for an additional 15-20 minutes until the caramel is golden and firm to the touch. Remove from the oven and allow to cool, then place in the fridge to chill completely.
- Prepare the Topping: Melt 250g milk chocolate and 20g vegetable or coconut oil in the microwave on 50% power for 3-4 minutes, stirring every 30 seconds until smooth.
- Finish the Slice: Pour the melted chocolate over the cooled caramel layer and spread evenly. Let it set slightly before slicing into pieces. Store in an airtight container for up to 5 days.
Recipe Tips:
- Cook the caramel on low heat: Always use low heat and stir the caramel constantly to prevent burning. This ensures it’s thick and smooth.
- Cool the slice fully before cutting: Let the slice cool in the fridge before cutting. This helps the chocolate set properly.
- Don’t over-bake the base: Watch the base while baking; it should be golden, not dark, to get a crunchy but soft texture.
- Store in an airtight container: Keep the Caramel Slice in an airtight container to keep it fresh and prevent the chocolate from softening.
How To Store Leftovers?
- Refrigerate: Allow the leftover Caramel Slice to cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 5 days.
- Freeze: You can freeze the Caramel Slice for up to 1 month. Thaw in the fridge for several hours before serving.
Nutrition Facts:
- Calories: 403 kcal
- Total Fat: 24g
- Saturated Fat: 16g
- Cholesterol: 58mg
- Sodium: 107mg
- Potassium: 56mg
- Total Carbohydrate: 43.2g
- Dietary Fiber: 0g
- Sugars: 34.4g
- Protein: 3.2g
Try More Nigella Lawson Recipes:
- Nigella No Churn Salted Caramel Ice Cream Recipe
- Nigella Salted Caramel Sauce
- Nigella Creme Caramel Recipe
Nigella Caramel Slice Recipe
Description
This delicious Caramel Slice is a quick and easy treat that’s perfect for satisfying your sweet tooth. With a creamy, caramel filling, a buttery base, and a smooth chocolate topping, it’s a simple dessert that’s sure to impress. You can easily adapt the ingredients, making it a versatile option for any occasion!
Ingredients
For the Base:
For the Filling:
For the Topping:
Instructions
- Prepare the Oven and Tin: Preheat oven to 160°C (320°F, fan-forced). Line a 20x28cm (8×11 inches) rectangular slice tin with baking paper and set aside.
- Make the Base: Sift 135g plain flour into a bowl, then stir in 100g brown sugar and 45g desiccated coconut. Add 125g melted butter and mix until the mixture is crumbly and combined. Press the mixture firmly into the prepared tin and smooth it with a spoon. Bake for 15 minutes or until lightly golden.
- Make the Filling: In a small saucepan over low heat, add 130g golden syrup, 790g sweetened condensed milk, and 125g butter. Stir continuously for 10-15 minutes until the caramel thickens. Be sure to keep the heat low and stir constantly to avoid burning.
- Assemble and Bake: Pour the thickened caramel over the baked base and return the tin to the oven. Bake for an additional 15-20 minutes until the caramel is golden and firm to the touch. Remove from the oven and allow to cool, then place in the fridge to chill completely.
- Prepare the Topping: Melt 250g milk chocolate and 20g vegetable or coconut oil in the microwave on 50% power for 3-4 minutes, stirring every 30 seconds until smooth.
- Finish the Slice: Pour the melted chocolate over the cooled caramel layer and spread evenly. Let it set slightly before slicing into pieces. Store in an airtight container for up to 5 days.
Notes
- Cook the caramel on low heat: Always use low heat and stir the caramel constantly to prevent burning. This ensures it’s thick and smooth.
- Cool the slice fully before cutting: Let the slice cool in the fridge before cutting. This helps the chocolate set properly.
- Don’t over-bake the base: Watch the base while baking; it should be golden, not dark, to get a crunchy but soft texture.
- Store in an airtight container: Keep the Caramel Slice in an airtight container to keep it fresh and prevent the chocolate from softening.
Nigella Caramel Slice Recipe