Chocolate Caramel Slice

18Aug09

chocolate caramel slice

Growing up, I was really blessed to be fed homecooked fresh Vietnamese food every night made by my mum. The usual meals would include rice vermicelli with satay pork and peanuts, rice paper rolls with prawns and hoisin dipping sauce, chicken congee with crunchy fried crullers, heady and fragrant beef pho and desserts would always feature coconut cream in some form. I didn’t really appreciate this when I was younger, always whining and complaining about eating the same thing every night, “Rice with caramelised pork again?!” and I constantly looked forward playing at my non-Vietnamese friends’ homes as it would guarantee a rice free, fish sauce free, soy sauce free, noodle free, non-Asian meal. ‘Meat and two veg’ was really appealing to me back then!

I especially loved eating at my friend Sarah’s house as her mum was a terrific baker and would always have some kind of cake or slice to be enjoyed for afternoon tea. My absolute favourite treat by Sarah’s mum was the quintessentially Australian chocolate caramel slice – a shortbread base sometimes flavoured with coconut, topped with a rich, fudgy caramel layer and finished with a slick of chocolate, just in case you didn’t think it was sweet enough. I would make this slice often as a child with my own mum who would always claim it was far too sweet for her own tastes, but would happily let me indulge in my sugar fix.

As an adult now, I can reflect on my childhood and I love that I grew up on Vietnamese food. Now I’m always wanting to learn how to recreate my mum’s traditional dishes and finding out what all of mum’s secret ingredients are. It’s a part of my heritage that I want to retain and will pass down onto my own children one day. It’s nice to know that I will not only teach my future kids how to make the best nuoc mam or pho bo, but I will also get to show them how to make the Australian favourites I also grew up on.

Chocolate Caramel Slice (aka Millionaire’s Shortbread)

Base

85g butter, melted

2/3 cup self raising flour

1/2 cup brown sugar

2/3 cup dessicated coconut

Caramel Layer

400g (1 can) condensed milk

2 gloriously big tablespoons of golden syrup

1 tablespoon of butter

Chocolate Layer

125g best quality dark chocolate (you can use milk chocolate, but I find it way too sweet)

  1. Line a 20 centimetre (8 inch) square tin with non-stick baking paper, being sure to leave excess paper overhanging to be able to lift the finished slice when baked. Preheat oven to 180C.
  2. In a medium bowl, combine all base ingredients and press into prepared tin and bake for 15 minutes or until risen and golden brown. Allow to cool.
  3. In a small saucepan, combine the caramel layer ingredients and cook over medium heat for around 10 minutes or until a light golden brown colour. Don’t forget to constantly stir with a whisk or spatula as you cook, or else it will get lumpy.
  4. Pour the caramel filling over cooked base and return to oven. Bake until the caramel layer is just set – this should take 10 – 15 minutes or so. When done, remove from oven and allow to cool completely.
  5. Melt chocolate in a double boiler or microwave and spread evenly over cooled slice. Once chocolate is set, cut into squares using a hot knife.
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28 Responses to “Chocolate Caramel Slice”

  1. As a kid my mother would always bake tarts and make the dough herself. Not quite a tart & flaky dough, more like puff pastry. I took it for granted, and now I am desperately trying to reproduce her puff pastry like tart dough, so I understand where you are now! That’s just one of her too many kitchen secrets…
    I have this recipe but have not tried it yet. Somehow I think it might not be the best thing to bake if I am home by myself which is the case this week… So I am saving it for the next party I will be invited to so I don’t splurge too much.

  2. I have a shameless love for sweetened condensed milk. Great remembrances, thank you for sharing them.

  3. I know what you mean. I didn’t appreciate my mom’s Russian cooking until much later in life. I always wanted to eat “American” food at my friend’s house.

    These bars look sooooo good. And the name suits them, with their 3 fancy layers.

  4. I’m exactly the same! My mom said that I would miss each pho or com if I didn’t have it everyday. When I moved away for college, there wasn’t a Vietnamese restaurant within 100 miles. On my weekends home, I would spend it stuffing myself with Vietnamese food.

    mmm, this looks delish!

  5. 5 Amanda

    Sweetened condensed milk is like crack. Seriously. That, peanut butter, and nutella should be outlawed.

    Once summer has ended, I will be making these delightful guys! Bikini season is almost over (thank god!) and I can finally return to my kitchen, which has been laying dormant for the past couple of weeks.

  6. seriously! that is a stellar food porn pic.

  7. Ooh yum!!! It looks delicious! I’m going to try this soon!

  8. Millionare’s Shortbread? I love that.

  9. 9 buttersugarflour

    Thank you all!!

    Dolce – the best teachers in food and cuisine will always be our mums. Thanks for sharing.

    Tara – I can eat condensed milk on it’s own. Terrible I know!

    Irina – fancy looking, but so easy.

    Rachee – I am over white rice, but I do love all the soups, especially pho.

    Amanda – how good would a slice be with condensed milk caramel, peanut butter and Nutella all rolled into one?! Drooooool…

    Dawn, Avanika, Susan – thank you! :)

  10. Yum looks great, love your blog.:)

  11. They look perfect. My mum loves these and its her bitrhday soon so I will try making these for her.

  12. these caramel slice look fantastic – I made it recently and was surprised at how dark the caramel was in my slice – so I am interested that you followed a similar recipe but had a much lighter caramel – I think because you cooked the caramel on the stove top less – might try that next time!

    by the way – the Australian chocolate caramel slice always had coconut in the base in my childhood but the british millionaire’s shortbread doesn’t so I think they are different slices – albeit quite similar

  13. Mmmmmmm these look amazing! I’ll have a go at making them sometime :)

  14. Hi Linda,
    First time here. What a simple and beautiful place you have! here Choc caramel slices looks so inviting. :) I am novice blogger and trying to learn slowly. I am an Indian but currently living in Melbourne. My blog presents Indian food and international food too. Please do visit if you are interested. Thank you. :) Will do visit here again.

  15. these look very, very dangerously good!

  16. oh i do think this treat would make any kid love just about anyone :)

    heck, i’d kiss whoever made it for me LOL

  17. i love that story — so universal. this dessert looks amazing, by the way.

  18. 18 howard

    From the US, what is golden syrup?

    • 19 buttersugarflour

      Hello Howard,

      You could use corn syrup, but you won’t get the same taste. For this recipe however, just omit it. It should be fine.

  19. 20 chris

    Hi, put a search in for what the ex had left in the cupboard and found your blog!!! Loved reading through it. Have adapted this receipe in that i added a few sultans to it add chucked the whole lot in together as no chocolate (i gave that all back to her) and only have 170g size tin of condenced milk which i’ve now noticed is evaporated milk (whoops). And had to put the whole lot in on foil coated tray with cooking oil so don’t know what will happen!!! Maybe this is why men don’t really cook lol. Keep up the good work Chris.

  20. 21 chris

    To follow up on the Chocolate Caramel Slice’s with a twist. The family members who tried it all said how moist and tasty it was. Nothing like it should have been but i enjoyed the making of it all the same and the eating as well!!!
    Am now waiting on some Sultana Coconut Muffins without the coconut as i haven’t got any or the orange juice either. I should read the ingredients and get as required before starting. Men ‘eh. Thanks for motivating me!!!

  21. 22 Di

    HI,
    This is a great slice..I don,t have any coconut and was stressing about leaving it ou..having read this I want Chris to come live at my house… you are my hero!!!

  22. I just have to tell you, this photo totally grabbed me. I love it! Its’ quite striking. Nice work. Glad to have come across your blog and will be sure to come back soon.

  23. Growing up I was never fond of sweets but during my last pregnancy that was all I craved. Unfortunately, 10 years later the cravings are still there. These look amazing and are calling my name.

    Thanks for sharing your story. I think a lot of us grew up tired of the food our moms cooked and now as grown ups we’re thankful we ate so well! My children have MANY friends whose parents neither cook nor bake and when they do it’s out of a box or can. :( Most of those children are a joy to feed as they’re not picky and always so grateful.
    ~ingrid

  24. 25 anita

    hi there, have you tried using caramel condensed milk for the caramel? i had a choc caramel muffin recipe and thi was the ingrediant for the caramel centre.. half fill muffin tin with choc muffin mix and then 1 teaspoon of caramel condensed milk and then more muffin mix on top.. gooey centre!! yummm!! cheers… Anita – NZ

  25. I know what you mean about not appreciating your moms food, my mom would cook really yummy Indian food. Being all grown up and living apart, i miss her food so much and always trying to recreate her dishes.
    Thank you for sharing this recipe, I have never had it with coconut in it but I am going to give it a try. Looks delicious!
    Demi xoxo

  26. The photo of this blew my mind, the way you stacked them – it’s a great composition – and now I’m off to the grocery store so I can bake some!


  1. 1 Looking for inspiration « Slow Like Honey

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