Caramel Slice

                                           caramel slices

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Simple "slices" are a popular Australian bakery item, with caramel slices being one of the most loved varieties. 

Home cooks in Australia bake these homely delicious treats in a slice tin, but any tin that you usually use for brownies will suffice. I'm using pecans in the base rather than the usual coconut because I love the combination of chocolate, caramel and pecan!

Do give them a try, they are easy to make and are sure to become a family favourite. 

Ingredients

Base

1/2 cup pecans chopped finely

1/2 cup brown sugar

1 cup plain flour (all purpose)

125 grams (4.4 oz) butter and cooled slightly 

Filling

2 x tins of sweetened condensed milk 375g (13 oz) 

4 tablespoons golden syrup (light treacle is probably the closest if you can't get golden syrup)

60 grams (2 oz) butter, extra

1 teaspoon pure vanilla essence/extract

Topping

185 grams (6 oz) dark chocolate

3 teaspoons of vegetable oil (use a flavourless variety) 

Preheat oven 180 cel (350F)  

Place the flour, brown sugar, melted butter and chopped nuts into a bowl and mix with a spoon until combined. Press mixture into a *slice tin lined with non-stick baking paper. Bake for 15-18 minutes until light golden brown.     pecans are chopped finely but still retain texture

Combine the sweetened condensed milk, extra butter and golden syrup in a saucepan. Cook over medium heat stirring constantly until the mixture is just about the boil, reduce heat to low and continue to cook for 5 minutes stirring constantly. Stir through the vanilla.

Pour filling over base and bake for 15 to 20 minutes or until the caramel is browned around the edges. Remove from oven and allow to cool. 

Once cool place the chocolate and the oil into a saucepan and melt together over low heat. Allow the chocolate to cool slightly before spreading over the top of the caramel. 

Refrigerate until firm, then cut into desired sized squares. 

*the tin I used was a Wiltshire 27 x 17 cm (approx 10 x 6 inches) but if the size of your tin differs this is a forgiving recipe. Smaller tin the layers will be thicker, larger tin the layers will be thinner... bake times are almost the same... use watching for the colour of the base and caramel as a guide.

Variations; go more "Mexican" and add one teaspoon of cinnamon to the dry ingredients in the base, prefer things a little tipsy? then try adding one tablespoon of rum or hazelnut liqueur to the caramel filling when you add the vanilla. 

Happy Baking :)