Caramel Slice Mmmmm Just Like Autie Kay's
Indulge in the ultimate nostalgic treat with this "Caramel Slice Mmmmm Just Like Autie Kay's" recipe, a decadent combination of three irresistible layers. The buttery biscuit base, made with a blend of desiccated coconut and brown sugar, offers the perfect crumbly foundation. The rich, velvety caramel filling—crafted from sweetened condensed milk and golden syrup—is slow-cooked to perfection for maximum flavor. Topping it all off is a glossy layer of dark chocolate, melted to silky smoothness with a touch of vegetable oil for that flawless finish. This Australian-inspired classic is simple to make yet utterly luxurious, perfect for afternoon teas, desserts, or gifting. Quick to prepare and serving 16, it’s a crowd-pleaser that will undoubtedly evoke sweet memories.
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Ingredients
- 150 grams unsalted butter
- 150 grams all-purpose flour
- 50 grams brown sugar
- 50 grams desiccated coconut
- 400 grams sweetened condensed milk
- 3 tablespoons golden syrup
- 75 grams extra unsalted butter
- 200 grams dark chocolate, chopped
- 1 teaspoon vegetable oil
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a 20cm x 30cm (8x12 inch) baking tin with parchment paper.
Step 2
Prepare the base: In a large mixing bowl, combine the flour, brown sugar, and desiccated coconut. Melt the 150 grams of butter in a small saucepan or microwave, then stir it into the dry mixture until a dough forms.
Step 3
Press the base mixture evenly into the prepared tin, using the back of a spoon to smooth it down. Bake in the preheated oven for 15 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
Step 4
Make the caramel filling: In a medium saucepan over low heat, combine the sweetened condensed milk, golden syrup, and 75 grams of extra butter. Stir constantly for about 10 minutes, until the mixture thickens slightly and turns a light caramel color.
Step 5
Pour the caramel mixture evenly over the cooled base, smoothing it with a spatula. Return the tin to the oven and bake for another 15 minutes, or until the caramel is golden and set. Remove from the oven and let it cool completely in the tin.
Step 6
Prepare the chocolate topping: Melt the chopped dark chocolate in a heatproof bowl set over a pot of simmering water (or in the microwave in 30-second increments, stirring between each). Stir in the teaspoon of vegetable oil to create a glossy finish.
Step 7
Pour the melted chocolate over the cooled caramel layer, spreading it out evenly with an offset spatula or the back of a spoon. Let the slice sit at room temperature until the chocolate is just set but still soft (this will prevent cracking when you cut it).
Step 8
Once the chocolate is set, use a sharp knife to slice into 16 squares or rectangles. Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for longer storage.
Nutrition Facts
| Serving size | (1139.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5298.6 |
| Total Fat 325.3g | 0% |
| Saturated Fat 203.5g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 634.2mg | 0% |
| Sodium 662.7mg | 0% |
| Total Carbohydrate 566.1g | 0% |
| Dietary Fiber 26.2g | 0% |
| Total Sugars 369.1g | |
| Protein 62.0g | 0% |
| Vitamin D 80.2IU | 0% |
| Calcium 1371.1mg | 0% |
| Iron 33.5mg | 0% |
| Potassium 3179.0mg | 0% |
Source of Calories