Chocolate Caramel Slice
 
Prep time
Cook time
Total time
 
Buttery coconut crust, sweet and creamy caramel center with just enough chew and topped with chocolate. These Chocolate Caramel Slice Bars are a fantastic and indulgent treat.
Author:
Recipe type: Dessert
Serves: 15-26
Ingredients
  • CRUST:
  • 1 cup all-purpose flour
  • ½ cup shredded or desiccated coconut
  • ¼ cup brown sugar (do not pack)
  • ¼ cup powdered sugar
  • ½ cup melted butter
  • FILLING:
  • ½ cup butter
  • ½ cup brown sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 tsp vanilla extract
  • CHOCOLATE TOPPING:
  • 12 ounces milk chocolate chips or chocolate of your choice (If using bars be sure to chop into small pieces before melting.)
  • 2 tsp canola or vegetable oil
Instructions
  1. Preheat oven to 350 degrees. Lightly grease or spray a 7x11 baking dish with cooking spray and set aside. You can also use parchment paper, if desired.
  2. SHORTBREAD CRUST:
  3. In a medium-sized bowl, combine 1 cup flour, ½ cup coconut, ¼ cup brown sugar, ¼ cup powdered sugar. Mix well. Add melted butter and stir until it comes together as shown in the step-by-step pictures.
  4. Press mixture evenly into the prepared pan. (I like to use a plastic bag over my hand to keep it clean while pressing the mixture.)
  5. Bake for 12 minutes or until the shortbread crust is just starting to brown on the edges.
  6. Remove from the oven and allow to cool slightly while you prepare the caramel.
  7. CARAMEL FILLING:
  8. In a one- or two-quart saucepan, combine the ½ cup butter and ½ cup brown sugar. Over medium heat, bring the mixture to a boil. Once boiling, add the can of sweetened condensed milk. Stir constantly as it comes to a boil...should take about five minutes. Once boiling, continue to stir or whisk constantly for one minute. Remove from heat and quickly stir in the vanilla.
  9. Pour over the partially cooked crust and tilt the pan until it is evenly spread, or use the back of a soup spoon.
  10. Return to the oven for 12 minutes. Let it cool for 20-30 minutes before preparing the melted chocolate to top it with.
  11. CHOCOLATE TOPPING:
  12. Melt the chocolate and oil together. This can be done with a double boiler as pictured or in the microwave. I prefer a double boiler because I usually have issues with it seizing in my European microwave. A double boiler is safer for me.
  13. If using a microwave, be sure to do short 30-second increments and stir the chocolate between each interval.
  14. Once the chocolate is melted, carefully spread it evenly over the caramel layer. You can sprinkle a little coarse sea salt over the chocolate at this point if desired.
  15. Place finished bars in the fridge and let them cool completely before slicing.
  16. Store in the fridge in an airtight container.
  17. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/chocolate-caramel-slice/