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Serves
16
slices
Prep
30
mins
Cooking
30
mins
Find a recipe

Chocolate Caramel Slice

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Directions
Step 1

Preheat oven to 180C. Grease and line a 20cm x 30cm rectangular or slice tin.

Step 2

FOR THE BASE: Combine rice flour, arrowroot, baking powder, sugar and coconut in a medium bowl. Stir in butter. Press mixture evenly and firmly into tin. Bake for 10-15 minutes or until golden brown. Allow to cool.

Step 3

FOR THE CARAMEL: Combine butter, condensed milk and golden syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for 10-15 minutes or until golden brown. Allow to cool.

Step 4

FOR THE CHOCOLATE TOPPING: Stir chocolate and oil in a medium heatproof bowl over a saucepan of simmering water until smooth. Spread chocolate mixture over caramel.

Step 5

Refrigerate for at least 30 minutes or until set. Slice with a hot knife.

Tips

  • If you love caramel, double all the caramel ingredients and continue with the method. This will give you a thicker and richer caramel flavour.
  • For a salted caramel chocolate slice: Add 2 tsps McKenzie’s Australian Natural Sea Salt (Fine Grind) to the caramel at step 3.

Ingredients
  • BASE INGREDIENTS:
  • 3/4 cup McKenzie's Rice Flour
  • 1 tbs McKenzie's Arrowroot
  • 2 tsps McKenzie's Baking Powder
  • 3/4 cup brown sugar
  • 1 cup McKenzie's Fine Desiccated Coconut
  • 125g unsalted butter, melted
  • CARAMEL INGREDIENTS:
  • 30g unsalted butter
  • 395g canned sweetened condensed milk
  • 2 tbs golden syrup
  • CHOCOLATE TOPPING INGREDIENTS:
  • 200g dark chocolate, chopped coarsely
  • 2 tsps vegetable oil

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Related Products


  • McKenzie's Rice Flour 375g

  • McKenzie's Arrowroot 175g

  • McKenzie's Baking Powder 125g

  • McKenzie's Fine Desiccated Coconut 250g

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McKenzie’s Fine Desiccated Coconut ads texture and a nutty flavour to your baking.

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