Chocolate Caramel Slice

      Everyone has their food weakness, the special something that seems to scream “eat me” with such conviction that even with all the will power in the world the battle is futile.

For many that weakness would be a great chocolate caramel slice. Chocolate and caramel go together like basil and tomatoes although convincingly more detrimental to waistlines, teeth and general health.

Just what determines how great a caramel slice is depends on individual taste buds and those who rate themselves as connoisseurs have very definite ideas on what works and what doesn’t. The variations start right at the bottom and build to the top. Some like a shortcake style of base while others like something thin, crisp and biscuit like. Fillings essentially have sweetened condensed milk mixed with butter and sugar with the distinction being in how thick the layer of caramel needs to be. Icing is another personal issue with divided camps of icing sugar based icing versus melted chocolate.

After a lengthy discussion at on the varying merits of chocolate caramel slice I was challenged to make my own, combining all of the things that I love. An oaty base provides texture and interest and the caramel is reasonably thick. While I use a dark chocolate topping I think the jury is still out on chocolate versus icing…. might have to have another piece now and see if I can decide.

Chocolate Caramel Slice
150 g butter
2 tablespoons golden syrup
3/4 cup brown sugar
3/4 cup coconut
1 1/2 cups rolled oats
3/4 cup flour
1 1/2 teaspoons baking powder
75 g butter
½ cup brown sugar,
395 can condensed milk
2 tablespoon golden syrup
200 g dark chocolate
Preheat oven to 180 C. Melt butter, golden syrup and brown sugar in a saucepan; remove from heat. Mix the dry ingredients together in a bowl; stir into the pot and mix thoroughly. Press mixture into a non-stick or lightly greased 20 x 30cm slice pan. Bake for 20 minutes until golden.

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.

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