Nothing beats the aroma of freshly home-baked goodies to give you the holiday feeling. Baking, yes. Baking has a Christmassy feel to it. Don’t you agree?
This iconic chocolate caramel slice is proof of that—nothing like these chunks of luscious chocolate, creamy, chewy caramel, and crusty shortbread. I’ve had my eyes on this Alison and Simon Holst recipe since I first purchased the “100 muffins and slices” book and looked through its pages of delicious photos.
The ingredients are all very easy to find, and you’re likely to have them in your cupboard. However, before I show you the recipe and the whole procedure, let me offer you tips.
First, if you don’t want the caramel to burn, continual mixing is required when cooking your caramel. If you stop mixing it, you will notice a few chewy brown particles appear—don’t panic, just keep mixing.
Second, to press the base into the pan, use may use plastic for your hand.
Third, to reduce the sweetness, you may put a little coarse sea salt on top of the chocolate icing before it starts to cool. Finally, ensure that the chocolate caramel has already cooled down before you slice it for clearer and cleaner lines.
You can easily modify this recipe in several ways. For example, rather than a cookie base, you can try a coconut base. Also, you can use Belgium dark chocolate or milk chocolate.
So, after so many things that I said, let’s now proceed into making this delicious Chocolate Caramel Slice. I know you’re excited!
Ingredients for Chocolate Caramel Slice
- 200g soft butter
- 1/2 cup castor sugar
- 2 cups plain flour
- 200g butter
- 400g tin of sweetened condensed milk
- 1 cup golden syrup
- 1/2 cup of chopped walnuts (optional)
- 2 tbsp cocoa
- 3 tbsp boiling water
- 4 tsp butter
- 2 cups icing sugar
Here’s how you will prepare Chocolate Caramel Slice:
- You first need to preheat the oven to 170 degrees on bake or 160 on fan bake.
- Then, line an 18x28cm tin with baking paper.
- Next, you should cream the butter and castor sugar for the base, then mix flour press into the lined tin.
- Now bake the base for 15 minutes until the center becomes firm.
- Then, you need to measure the butter, condensed milk, and golden syrup into a pot for the filling.
- After mixing them, bring to a boil over medium heat, stirring all the time, then reduce heat and cook for 10 minutes, often stirring, until the mixture is a deep golden color.
- If it’s already cooked, take off heat, stir in walnuts if you plan on adding using them, pour over base straight away, and smooth out if needed leave to cool before icing.
- For the icing, pour boiling water on cocoa in a small bowl. Beat in butter, vanilla and icing sugar, adding more water if necessary.
- Finally, make icing soft enough so you can easily spread it over caramel.
- Leave for 2 hours before cutting and enjoy!
Knife recommendations: Cut clean lines across the chocolate top with a little serrated knife. Then, carefully press down into the caramel layer up to the base using a broad flat knife. First, slice long line patterns into little pieces, and after that, cut every line into your desired size.
Keeping: For up to five days, you can store the chocolate caramel slice in a container in the fridge or just at room temperature.
Freezing: For a longer period, just allow it to cool fully before wrapping in foil or plastic wrap and freezing for up to one month. Then let it cool to room temperature in the freezer overnight before serving.
Facts You May Not Know About Chocolate Caramel Slices
Chocolate Caramel Slice is also known by several names, including Caramel Shortbread, Millionaires Shortbread, Caramel Squares, Wellington Squares, and Wellington Slice that is very tasteful. This Scottish confectionary is incredibly rich, rich in flavor, which is why it is introduced by the term “Millionaire.” These delicious sweets involve three layers: a chocolate topping, a caramel filling, and a biscuit base. And it comes in bars or squares.
The origin of Chocolate Caramel Slice is said to be in Scotland. Both local and international cuisines inspire several traditional Scottish foods. The traditional Scottish cuisine is high in fat, which can be found in most of their foods. Shortbread is a biscuit local to Scotland, and it is known as “Millionaires Shortbread” because of the ingredients used in making the Caramel Slice full of richness.
The pastry’s present form first appeared in the 1970 edition of Australian women’s magazine as ‘Caramel Shortbread,’ although this version misses the unique chocolate coating. Later editions of their Women’s Weekly 1981 recipe already included the chocolate coating and referred to the dessert as ‘Chocolate Caramel Shortbread.’ Thus, this dessert predated the first-ever documented recipe and cooking procedures in 1970. However, the treat also acquired appeal all over Scotland, the United Kingdom, Australia and other countries.
Baking is one thing that you will enjoy doing with your family, especially with your kids around. It is a great bonding moment while waiting for the outcome of what you all did. This Chocolate Caramel Slice recipe is a perfect addition to your baking recipes for the holiday season.
May your holiday be filled with love and sweetness. I hope that you enjoyed reading this one, with some little facts on the side.