Caramel Slice
At a Glance
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 minutes
- Servings
- 1 tray, 24 serving(s)
Categories
- Bar Cookie
- Dessert
- Australian
- Baked
- Easy
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
I started making this 30+ years ago for the DH - from a Nestles condensed milk can, the DH prefers it without the chocolate topping so I have omitted it, never done it. I've only recently just started to make this again for him, don't know why I stopped doing so in the first place, so it has been a rediscovery.
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Equipment
Oven, 27 cm x 18 cm baking tray, mixing bowl, small saucepan
Ingredients
- 1 cup self raising flour
- 1/2 cup brown sugar
- 3/4 cup coconut
- 125 g butter (4oz, melted)
- 400 g condensed milk
- 1 tablespoon butter
- 2 tablespoons golden syrup
Instructions
For Base - Preheat oven to 180C/160Cfan forced/350°F.
Mix all ingredients together.
Press firmly into a tray (I use one 27cm x 18cm - approximately 10 1/2" x 7") .
Bake for 10 to 15 minutes (should have a slight golden colour and still soft to the touch).
Let cool while making filling.
Filling - Put all ingredients into a small saucepan and cook over low heat till butter melted and well combined and takes on a golden colour (about 3 to 5 minutes).
Pour over biscuit base and return to the oven for about 10 minutes.
Let cool completely before cutting.
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