By Chelsea Sugar
Page views: 359677Chocolate and caramel lovers - this one is for you! Cut it into small squares as this is rich and delicious.
43 reviews
Base
1 cup Edmonds Standard Grade Flour
½ cup desiccated coconut
½ cup Chelsea Soft Brown Sugar
125g melted Tararua Butter
Filling
60g Tararua Butter, extra
¼ cup Chelsea Golden Syrup (Tin)
1 X 400g can sweetened condensed milk
70g macadamia nuts, roughly chopped
Chocolate Topping
270g dark cooking chocolate finely chopped
3 tsp vegetable oil
Preheat oven to 180°C bake (160°C fan forced). Grease and line a 28 x 18cm slice tin. Combine Edmonds Standard Grade Flour, coconut, Chelsea Soft Brown Sugar and Tararua Butter in a bowl, then press mixture into the tin to form the base. Bake for 12 -15 minutes or until golden brown, then set aside.
Heat Tararua Butter and Chelsea Golden Syrup in a saucepan until butter has melted then simmer over low heat for 3 minutes until golden/tan and thickened. Add condensed milk and stir over a medium heat for 7 - 10 minutes until caramel is golden brown. Spread over the base and gently press in nuts (optional). Refrigerate for 1 hour to set.
Melt chocolate and oil in a heatproof bowl set over a saucepan of simmering water and stir until smooth. Spread over the caramel and refrigerate to set before slicing.
Tip: Score the top before it sets hard to make cutting into squares easier.
Recipe doubles easily for large gatherings.
sooooooooooo yummy
yummmmmmmmmmmmmmm : )
love this
Good basic recipe that I altered a little by baking the caramel onto the base, it sets better in my opinion and makes it nutter, I added a tablespoon of rolled oats to the base to give a little more nuttiness too- I have used to make a black and tan style slice too, easy recipe to muck round with and tweek with your own style touches
Very easy and yum. Personally, I find it very rich, so next time I'll probably make it in a larger pan, to spread the topping more thinly because even cutting them in small squares is still super sweet.
very nice ! ! ! !
Poor ratio's, base was too dry needed to add extra butter, too little caramel in comparison to base width. Would not use again.
This chocolate caramel slice recipe was fine, just needed a bit more detail on how long the chocolate needed to be in the fridge.
This recipe is so delicious and it makes just the right amount, although I did add a few more macadamias!
This was great! But.. The caramel didn't hold together as it was very gooey and the base was crunchy. But it tasted DELICIOUS ☺️
So good!☺️
easy to make, lovely.
love it!!!!!! YUM :)
AMAZING I LOVED IT ALOT!:)
yummy!
was loved by everyone.
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