Print
Tracey Fry and Joanne Ling from Sistermixin'. Tracey and Joanne are two super inspiring sisters who get to share their happy and healthy lifestyles with others. Their recipes are AMAZING!!

Caramel Slice

  • Author: Tracey Fry and Joanne Ling

Scale

Ingredients

*Biscuit base*

  • 40g desiccated coconut
  • 60g brown sugar
  • 50g rolled oats
  • 100g butter
  • 80g SR flour

*Caramel mixture*

  • 1 tin condensed milk
  • 20g butter
  • 50g golden syrup

*Chocolate topping*

  • 200g milk chocolate

Instructions

Step 1

Preheat oven to 180C and line a rectangle slice tin with baking paper

Step 2

Start by making your biscuit base. Melt the butter in your jug for 2 mins/60C/speed 4

Step 3

Add all other base ingredients and mix 5 secs/reverse, speed 3 or until well combined

Step 4

Put the mixture into the prepared tin and flatten down the base

Step 5

Cook your base in the oven for 10 minutes, then take it out and turn your oven down to 160C. Wash out your mixing jug while you wait

Step 6

Now make your caramel filling. In your mixing jug add all the caramel mixture ingredients and mix for 4 mins/60C/speed 1

Step 7

Pour this on top of your biscuit base and cook again in the oven for 18 mins

Step 8

Once done take it out of the oven and allow it to cool in the tin (you can place it in the fridge to cool quicker)

Step 9

Wash your mixing jug out before melting your chocolate

Step 10

Place the broken up chocolate into the jug and melt it for 3 mins/temp 60/speed 1 (or until fully melted)

Step 11

Pour this over your cool caramel slice and put it back in the fridge for 20 minutes

Step 12

After 20 minutes your chocolate should be still soft enough to cut through. You don’t want it totally set. If it’s totally set the chocolate will crack when you cut it, but you don’t want it too soft otherwise the chocolate will run

Step 13

Cut your slice while still in the tin and then put it back in the fridge for another hour or so (if you can resist)

Step 14

Serve and enjoy 🙂