Cecilia's Chocolate Coconut Caramel Slice
Photography by Josh Griggs .
With her love of caramel slice, I wanted to create Cecilia one that was a little more grown-up, with dark bitter chocolate, rich muscovado sugar and a hit of sea salt.
Makes: 24-32 pieces
INGREDIENTS
1 cup plain flour
1 tablespoon dark cocoa powder
½ cup desiccated coconut
½ cup muscovado sugar
125 grams butter, melted
FILLING
395-gram can sweetened condensed milk
395-gram can caramel condensed milk 50 grams butter
2 tablespoons golden syrup
TOPPING
250 grams 70% dark chocolate, chopped
1 tablespoon vegetable oil ½ teaspoon sea salt
EQUIPMENT
21cm x 26 cm slice tin, lined with baking paper.
METHOD
Preheat the oven to 160°C fan bake.
Sift the flour and cocoa into a large bowl then stir in the coconut and sugar. Mix in the melted butter then tip into the prepared tin and smooth until compact with the back of a spoon. Bake for 20 minutes.
Once the base has cooled for 15 minutes, put the sweetened condensed milk and caramel condensed milk in a microwave-proof bowl with the butter and golden syrup. Microwave on high, in 30-second bursts, until it can be whisked together until smooth. Pour over the base and bake a further 15-20 minutes until golden and set.
Refrigerate until cold. Put the chocolate and vegetable oil in a bowl over a saucepan of boiling water and whisk until melted and smooth. Pour over the set caramel and quickly smooth with the back of a spoon. Wait 2 minutes then sprinkle over sea salt.
If you'd like to read our interview with Cecilia that led to the creation of this recipe, click here.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!