This is a swanky caramel slice that puts the classic recipe to shame. First, you taste the slathering of dark chocolate, sprinkled with sparkling salt flakes. Then, your teeth collapse into an irresistible layer of thick, silky, slightly salted caramel. Finally, that magnificent mouthful is finished off with a moreish, crunchy base of roasted nuts and shredded coconut. You’ll quickly convert to this jazzed up version of the old favourite, and those lucky enough to taste a slice will be begging you for more…
I sent my brother home with a batch of this Salted Caramel Slice a few months ago, and he managed to stretch it out over several weeks by treating himself and his housemates to a modest bite each night. I’m dubious about how long he stored the slice in the fridge for, but he assures me it never lost its powers of seduction! Treat yourself to a piece or two this weekend, and have a very happy Easter with your loved ones.
Salted Caramel Slice
Preparation Time: 30 minutes
Total Time: 2 hours 30 minutes
Crunchy Nutty Base
- 75 g wholemeal plain flour
- 75 g whole raw nuts (I used a combination of almonds, walnuts, peanuts and macadamia nuts)
- 40 g shredded coconut
- 50 g raw caster sugar
- 125 g unsalted butter, melted
Salted Caramel Filling, from Donna Hay’s recipe
- 125 g unsalted butter, cubed
- 2 x 395 g sweetened condensed milk
- 115 g golden syrup
- 2 teaspoons sea salt flakes
- 200 g good quality dark chocolate
- 2 tablespoons vegetable oil
- 1 tablespoon sea salt flakes, for sprinkling
Crunchy Nutty Base
- Preheat oven to 180°C/350°F fan-forced. On a lined baking tray, roast the nuts for 8 minutes until fragrant and golden brown. Leave the oven on. Allow the nuts to cool slightly, then blitz to a rough crumb in a food processor.
- In a medium mixing bowl, combine all base ingredients. Grease and line a 30 x 20 cm slice tin/shallow cake tin, and press the base mixture firmly into the tin with the back of a spoon.
- Bake the base for 15 minutes, until golden brown.
Salted Caramel Filling
- In a medium saucepan, whisk the butter, condensed milk and golden syrup over medium heat until the butter has melted. Continue whisking gently but constantly for 7-8 minutes, until the caramel thickens slightly and turns a medium golden colour. Ensure the caramel does not burn on the base of the saucepan. Remove from heat, and stir in the salt flakes.
- Pour the caramel over the base, and spread evenly with a butter knife or spatula.
- Bake for 20 minutes, until a deep golden colour. Allow to cool slightly on a wire rack, then refrigerate until cold (about 1 hour).
- Stir the chocolate and oil in a medium heatproof bowl over a pot of simmering water, until just melted. Remove from heat, and pour over the cooled caramel.
- Allow chocolate topping to cool slightly, for about 10-15 minutes, until lukewarm but still wet. This will ensure that the salt flakes do not melt. Sprinkle with extra salt flakes, then refrigerate until set.
- Run a very sharp knife under boiling water until hot, then cut the slice into bars.
Store the caramel slice covered and refrigerated for up to 2 weeks.