Until recently I have always believed that there is only two types of chocolate caramel slice in this world, the soft icing icing type that tastes far too much like icing sugar, and the type that has a hard chocolate topping which causes all the caramel to come oozing out the sides when you bite into it. Is it so bad to want sweet decadent flavours as well as perfect texture? Or am I just being picky? Well, in the world of Matt and Fee we say texture is just as important as flavour. So here we have it, the perfectly sweet and perfectly textured chocolate caramel slice.
What you will need:
Base:
1/2 cup coconut flour
1/2 gluten free flour (you could use regular flour if you want. However, for this particular base I think the combination of these flours adds great taste and texture)
1/2 cup shredded coconut
1/3 cup sugar (I use organic unrefined sugar, it adds a wonderful depth of flavour and unique quality)
125g melted butter
Filling
70g butter
1 can condensed milk
3Tblsp golden syrup
Topping
1 block dark whittakers chocolate
3Tblsp coconut oil
Here's how:
Grease your slice tin with butter by using baking paper, don't be shy with the butter! To make the base, mix all the ingredients together well, then press into baking tin and bake for 15 minutes or until golden brown. Then remove from the oven and let it cool.
To make the caramel filling, melt the butter, condensed milk and golden syrup in a pot and stir it over medium heat for at least 10 minutes. I usually stir it for about 15 minutes. This allows it to get that rich caramel flavour and nice firm, yet sticky texture, Then pour the mixture on the base and bake for another 12 minutes.
To make the chocolate topping, let a pot of hot water simmer slightly and place a heat proof bowl over the water (make sure it doesn't touch the water!). Break in the block of chocolate and add the coconut oil. Stir until completely melted. I love this bit, the glossy chocolate is so satisfying. Pour over the cooked base and filling and then place it in the fridge until completely sold. This will take a few hours.
And you're done. This recipe is so simple, I have already made it twice this week! Use a warmed knife to slice it into small squares. Try not to eat it all in one go. Although, I would be lying if I said we didn't eat ours quickly. With the help of some guests, of course.
Enjoy!
-Sophea
