Caramel nut slice
With its chewy base, gooey centre, and crunchy nutty top, this easy to whip up caramel slice is an ultimate crowd pleaser. Sweet tooths unite!
Ingredients
Method
Ingredients
For the biscuit base:
- 125g unsalted butter, softened
- ¾ cup brown sugar
- 1 cup self-raising flour
- 1 cup coconut thread
For the topping:
- 395g tin condensed milk
- 2 Tbsp golden syrup
- 30g unsalted butter
- 200g mixed nuts
- 100g dark chocolate
Method
- Pre-heat oven to 200°C.
- In a large mixing bowl, beat together the soft butter and brown sugar until light and creamy.
- Mix through the flour and coconut thread until well combined – this should be crumbly!
- Firmly and evenly press the biscuit mixture into a standard lined slice tin.
- Bake in the oven for 15 minutes, or until golden brown. Once cooked, remove, and leave to cool until firm.
- While the base is in the oven make the caramel filling. Add the condensed milk, golden syrup and butter to a medium pot and bring to a boil then turn to low heat, stirring constantly to avoid burning. After around 10 minutes of cooking, this mixture should become thick and deep golden brown. Allow to cool for 5 minutes.
- Pour the caramel onto the cooled biscuit base and spread evenly. Top with the mixed nuts and bake for another 10 – 15 minutes. Remove from oven and allow to cool.
- Melt the chocolate in the microwave in 30 second intervals. Drizzle over the cooled caramel slice and cut into slices when ready to serve.
Top tip: add a heavy pinch of sea salt flakes to your caramel mixture while it’s cooking for a salted-caramel taste sensation!