Australian Caramel Slice Bread Recipe
The Australian Caramel Slice Bread Recipe is a delightful treat that combines the rich flavors of caramel and chocolate in a convenient and scrumptious form.
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Servings: 8 Servings
Calories: 1200 kcal
Equipment
- Mixing Bowl: Used for combining ingredients.
- 9x9-inch baking dish: Used for baking the caramel slice.
- Microwave-safe bowl: Used for melting the chocolate.
Ingredients
Base
- 1 cup all-purpose flour
- 1/2 cup brown sugar loosely packed
- 1 cup coconut sweetened shredded
- 1 cup unsalted butter melted
- 1 tablespoon vegetable oil
- 2 cups graham cracker crumbs
- 1 cup butter melted unsalted
Caramel Filling
- 1 cup butter melted unsalted
- 1 tsp vanilla extract or essence
- 1/2 cup golden syrup
- 14 oz sweetened condensed milk 1 can
Topping
- 1 cup chocolate chips semi-sweet
Instructions
Preparing the Base:
- a. In a mixing bowl, combine the graham cracker crumbs, all-purpose flour, brown sugar, and shredded coconut.
- b. Add the melted unsalted butter and vegetable oil to the mixture.
- c. Mix everything together until well combined and the mixture resembles wet sand.
Pressing the Base:
- a. Line a 9x9-inch baking dish with parchment paper, ensuring it hangs over the edges for easy removal later.
- b. Transfer the base mixture into the lined baking dish.
- c. Use the back of a spoon or your hands to press the mixture firmly and evenly across the bottom of the dish.
Preparing the Caramel Filling:
- a. In a separate bowl, combine the melted unsalted butter, golden syrup, vanilla extract, and sweetened condensed milk.
- b. Stir the mixture until all the ingredients are well incorporated.
Pouring the Caramel Filling:
- a. Pour the prepared caramel filling over the pressed base in the baking dish.
- b. Use a spatula to spread the caramel evenly, ensuring it covers the entire base.
Baking the Slice:
- a. Preheat the oven to 350°F (175°C).
- b. Place the baking dish in the preheated oven and bake for approximately 20-25 minutes or until the caramel is golden brown and bubbling.
Preparing the Chocolate Topping:
- a. In a microwave-safe bowl, combine the semi-sweet chocolate chips and microwave in 30-second intervals, stirring in between, until fully melted and smooth.
Spreading the Chocolate Topping:
- a. Once the caramel slice is baked, remove it from the oven and let it cool slightly.
- b. Pour the melted chocolate over the caramel layer.
- c. Use a spatula or the back of a spoon to spread the chocolate evenly over the top.
Chilling and Setting:
- a. Place the baking dish in the refrigerator for at least 2 hours or until the caramel slice is completely chilled and set.
Slicing and Serving:
- a. Once the slice is fully set, remove it from the refrigerator.
- b. Lift the slice out of the baking dish using the parchment paper overhang as handles.
- c. Place it on a cutting board and use a sharp knife to cut it into squares or bars.
- d. Serve and enjoy!
Notes
Use parchment paper to line the baking dish for easy removal and cleanup.
Allow the caramel slice to cool completely before cutting to ensure clean, neat slices.
For added texture, consider adding chopped nuts or dried fruits to the base or sprinkle them on top.
When spreading the caramel filling, use an offset spatula or the back of a spoon for an even layer.
To prevent the chocolate topping from cracking, allow it to cool slightly before slicing the slice.
If the caramel slice is sticking to the knife, run the blade under hot water and dry it before cutting.
For a decorative touch, drizzle melted white chocolate over the hardened chocolate topping.
Nutrition
Calories: 1200kcal | Carbohydrates: 101g | Protein: 8g | Fat: 87g | Saturated Fat: 54g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 200mg | Sodium: 576mg | Potassium: 377mg | Fiber: 2g | Sugar: 76g | Vitamin A: 2260IU | Vitamin C: 2mg | Calcium: 209mg | Iron: 2mg
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