Old School Choc Caramel Slice
I swear that old school choc caramel slice has been taunting me this week. My sister made a heap for her school fete which put the idea of eating some in my mind. Then I swear I have seen at least half a dozen posts of someone else either making a batch or eating it in the past few days. So of course I had to make some. It’s been a while and it would have to be my favourite old school sweet treat.
This version came from my MIL and I think it’s one of the best. She’s had it for years and it’s a little recipe torn out of a magazine. I’ve tried others but this one seems to have just the right balance of coconut base, sweet caramel middle and chocolate topping. Sooo good! Even my lack of sweet tooth enjoys this one!
Ingredients
1 cup self raising flour
1 cup brown sugar
1 cup desiccated coconut
150g butter
2 tablespoons golden syrup
1 x 395g tin of condensed milk
30g extra butter
225g dark chocolate
Instructions
1
Preheat the oven to 180 degrees. Line a small baking tray (17x 28cm) with baking paper
2
Combine the flour, sugar and coconut in a bowl and stir. Melt the butter then add to the dry ingredients. Mix well to combine. Tip the base mixture into the prepared baking tray and press down to form an even coverage on the base. Bake for 10 minutes.
3
While the base is cooking, place the extra butter, condensed milk and golden syrup into a small saucepan. Cooke over the heat until almost boiling, then reduce heat and cook for a further five minutes. Stir often during this step so as the caramel doesn’t catch.
4
Pour the caramel over the cooked base ad spread out. Return to the oven and cook for 10 more minutes. Once done, remove from the oven and set aside to cool.
5
Once the caramel has cooled, melt the chocolate. Pour the chocolate over the caramel, spreading out to ensure even coverage. Place in the fridge to cool completely and set the chocolate top.
I have made this recipe sooooooooooo many times, and much to my electricity bill, everyone wants more. I took it to swim club last night, and everyone wanted the recipe 😝 old school rocks and is the best.
I’ve made this thick in a square pan and very thin to stretch it out and it works perfectly every time, when yo I think it would be tricky no way. I think Anzac biscuit recipe is tricky. And that was a staple back then !!
Great receipe