How to Make Caramel Chocolate Slice
Sift flour into a bowl., Melt the butter in a pan (or microwave) and add to dry mix., Press into a greased lamington tin, or a deep baking sheet (approximate size for quantity = 28cm x 18 cm)., Bake in an oven preheated to approx 120 °C (248 °F) or...
Step-by-Step Guide
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Step 1: Sift flour into a bowl.
Add sugar and coconut, then stir until combined.
Should look like a really loose biscuit batter. -
Step 2: Melt the butter in a pan (or microwave) and add to dry mix.
Mix well until the mixture is slightly clumping when pressed together. , Ensure it is packed slightly to allow the base to stick together, , Bake for 10 minutes. , Stir to combine the mixture over a low heat until the caramel has thickened.
The mix may stick to bottom of saucepan. , The caramel should turn a light golden to mid darker colour. , Ensure to cover the entire base. ,, Make sure you do not sit the tin directly onto the fridge shelf.
Use either a cooling top of a kitchen cloth to prevent the shelf from burning.
Leave for a couple of hours or until cold. , Place the chocolate and shortening into a saucepan over hot water.
Stir the chocolate and shortening until smooth and runny (melted). , Ensure the chocolate is evenly distributed. ,, -
Step 3: Press into a greased lamington tin
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Step 4: or a deep baking sheet (approximate size for quantity = 28cm x 18 cm).
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Step 5: Bake in an oven preheated to approx 120 °C (248 °F) or moderate temperature.
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Step 6: Prepare the caramel while the base is cooking by placing all the ingredients into a saucepan.
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Step 7: Bring the thickened mixture to boil
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Step 8: be slowly so as to prevent the mixture from burning.
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Step 9: Remove the base from the oven and pour caramel over base.
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Step 10: Return the baking tray to over for a further 10 minuets.
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Step 11: When cooked
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Step 12: remove from heat and place in refrigerator.
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Step 13: When the base and caramel is cold
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Step 14: begin to prepare the chocolate topping.
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Step 15: Spread the base with chocolate.
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Step 16: Place in refrigerator until chocolate is set.
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Step 17: Cut into slices and enjoy!
Detailed Guide
Add sugar and coconut, then stir until combined.
Should look like a really loose biscuit batter.
Mix well until the mixture is slightly clumping when pressed together. , Ensure it is packed slightly to allow the base to stick together, , Bake for 10 minutes. , Stir to combine the mixture over a low heat until the caramel has thickened.
The mix may stick to bottom of saucepan. , The caramel should turn a light golden to mid darker colour. , Ensure to cover the entire base. ,, Make sure you do not sit the tin directly onto the fridge shelf.
Use either a cooling top of a kitchen cloth to prevent the shelf from burning.
Leave for a couple of hours or until cold. , Place the chocolate and shortening into a saucepan over hot water.
Stir the chocolate and shortening until smooth and runny (melted). , Ensure the chocolate is evenly distributed. ,,
About the Author
Thomas Mendoza
Enthusiastic about teaching cooking techniques through clear, step-by-step guides.
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