A very home-style sweet from the UK, Australia and New Zealand. It is even a staple recipe printed often on the tins of Nestlé’s Sweetened Condensed Milk here down under. It is also known as Millionaire’s Shortbread or Wellington Squares in the UK, but just plain old (Chocolate) Caramel Slice in Australia and New Zealand.
The version on the Nestlé’s tin has desiccated coconut added to the biscuit base for a coconut flavour. This I found to be quite strange as is the case for many other different types of slice here in Australia, it seems to me that desiccated coconut is a must-have ingredient in most slice recipes making them all taste coconuty regardless! So the recipe for my Caramel Slice has no desiccated coconut in it to bring out the true flavour of caramel without the addition of the ubiquitous coconut flavour! To make it even more unique, I added salt to the caramel for a heavenly delicious tasting slice!
Makes approx. 24 squares
225g plain flour, sifted
170g butter, softened
60g caster sugar, sifted
Salted Caramel Filling:
395g (1 tin) sweetened condensed milk
60g (2 tablespoons) golden syrup
1/4 teaspoon salt
200g milk chocolate buttons (eg. Nestlé Milk Melts)
1. Preheat oven to 160°C. Grease a 3cm-deep 30cm x 20cm lamington or slice tin. Line base and two long sides with baking paper, extending paper 5cm over the two long sides.
2. For the Biscuit Base: Cream softened butter and sugar until pale in colour. Fold in flour lightly until the mixture is crumbly. Transfer mixture to the prepared tin (pic #1). Press down to evenly compact with the back of a spoon or the flat underside of a glass (pic #2); press with a piece of baking paper on top of mixture to prevent sticking to spoon or glass. Bake at 160°C for 30 minutes, or until light golden brown (pic #3). Remove from oven and turn oven temperature up to 180°C.
3. For the Salted Caramel Filling: Combine sweetened condensed milk, golden syrup, butter and salt in a saucepan. Stir over medium-low heat for about 15 minutes, or until the caramel mixture is golden brown; pour over the biscuit base (pic #4). Spread evenly to level the surface. Return to oven and bake at 180°C for 10 minutes (pic #5); remove from oven and let cool until the surface set.
4. For the Chocolate Topping: Place chocolate and copha in a large heatproof mixing bowl. Place the bowl over a saucepan of simmering water; making sure the base of bowl does not touch the water. When the chocolate mixture has melted, remove from heat and stir until smooth. Pour over the set caramel filling. Chill in the refrigerator for at least 4 hours or overnight.
5. When cold and set, remove slice from the tin, peel off lining paper and cut into 24 squares of 5cm x 5cm each. To make cutting easier, use a knife that has been dipped in hot water and wiped dry.
Taste: Delicious chewy salted caramel filling on crunchy, crumbly shortbread biscuit base topped with chocolate
Consume: Best within 4-5 days
Storage: Store in airtight container in the refrigerator
Recipe Reference(s): Various Caramel Slice recipes