Triple chocolate caramel slice

This recipe takes the classic caramel slice and adds extra chocolate: A delicious crunchy base and a creamy chocolate-caramel centre, topped with a fudgy ganache.

Credit: The Chocolate Queen

• serves

  18

• prep

  30 minutes

• cook

  50 minutes

• difficulty

  Easy

Ingredients

Biscuit base

• 125 g unsalted butter, melted
• 200 g brown sugar
• 120 g plain flour
• 50 g desiccated coconut
• pinch of ground cinnamon
• 50 g good quality milk couverture chocolate 33%, roughly chopped

Caramel filling

• 80 g unsalted butter, cubed
• 80 g brown sugar
• 1 tsp vanilla extract
• 395 g sweetened condensed milk
• 90 g good quality dark couverture chocolate 54%

Ganache topping

• 250 g good quality milk couverture chocolate 33%
• 100 ml fresh cream 35% fat
• 1 tsp vanilla extract
• 30 g liquid glucose
• pinch of sea salt
• 15 g desiccated coconut

Cooling time: 45 minutes.

Instructions

1. Heat the oven to 180 ˚C (160˚C fan forced).
2. Grease a baking tin, 275mm x 175mm and 35mm in height. Line the base and sides of the tin with baking paper and set aside until required.
3. For the base: In the bowl of a stand mixer fitted with a paddle attachment, or using a bowl and wooden spoon, mix the melted butter and brown sugar until combined.
4. Add in the flour, coconut and cinnamon. Continue to mix until the ingredients come together as a dough. Add in the chopped milk chocolate and mix to combine.
5. Press the dough evenly into the base of the prepared baking tin.
6. Bake in the pre-heated oven for 15 minutes. Remove from the oven and set aside at room temperature.
7. For the filling: Heat the oven to 160˚C (140˚C fan forced).
8. In a saucepan over medium heat, combine the butter, brown sugar and vanilla.
9. Once the butter has melted and the sugar has completely dissolved, reduce the heat to low, add in the condensed milk and continuously mix with a whisk. Once the mixture begins to simmer, continue to mix and cook for a further 3 minutes until the mixture begins to thicken slightly.
10. Remove from the heat and add in the dark chocolate. Mix until the chocolate has melted and incorporated into the caramel.
11. Pour the caramel filling into the baking tin over the biscuit base. Spread out the caramel to create an even layer. Bake in the pre-heated oven for approximately 25 minutes.
12. Remove from the oven and allow to cool completely at room temperature.
13. For the topping: Place the chocolate into a bowl and set aside.
14. In a saucepan, boil the cream, vanilla, glucose and salt before pouring it over the chocolate.
15. Gently whisk until the chocolate has completely melted and incorporated into the other ingredients.
16. Pour the ganache over the cooled caramel filling and use a spatula to create an even surface. Sprinkle with coconut.
17. Place the slice into the refrigerator for 30 minutes.
18. Remove the caramel slice from the tin and slice into 18 rectangles, approximately 90 mm x 28 mm in size.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.