Caramel slice is found in every cafe, it is a quintessential Australian afternoon tea and a favourite go to recipe for parties and get-togethers. With a few slight adaptions I’ve replaced the tins of shop bought condensed milk while maintaining the perfect texture and flavour of the caramel. The cook processor takes away the tendency for the caramel to burn by using the constant stirring and makes this a breeze to bake.
Using Multi blade
Line a lamington tray 20x30 cms with grease proof paper and preheat oven to 180 Celsius.
Melt butter 70°C, 2 minutes at speed 2,.
Add flour, coconut and brown sugar and mix speed 4, 20-30 seconds or until combined.
Spread into slice tin and bake for 10-15minutes
Melt butter 70°C, 2 minutes at speed 2
Add the rest of ingredients for the caramel filling and cook 70°C, speed 3, 10 minutes.
Bake 10-15 minutes or until golden.
Set aside to cool completly
Clean bowl and dry bowl completely to prevent chocolate seizing.
Melt chocolate and oil 40°C, speed 1,
Spread over caramel.
Set aside until set.
Let the chocolate set up out of the fridge
When cutting use a knife run under hot water and dried off.
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