serves
18
prep
30 minutes
cook
50 minutes
difficulty
Easy
serves
18
people
preparation
30
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
Biscuit base
- 125 g unsalted butter, melted
- 200 g brown sugar
- 120 g plain flour
- 50 g desiccated coconut
- pinch of ground cinnamon
- 50 g good quality milk couverture chocolate 33%, roughly chopped
Caramel filling
- 80 g unsalted butter, cubed
- 80 g brown sugar
- 1 tsp vanilla extract
- 395 g sweetened condensed milk
- 90 g good quality dark couverture chocolate 54%
Ganache topping
- 250 g good quality milk couverture chocolate 33%
- 100 ml fresh cream 35% fat
- 1 tsp vanilla extract
- 30 g liquid glucose
- pinch of sea salt
- 15 g desiccated coconut
Cooling time: 45 minutes.
Instructions
- Heat the oven to 180 ˚C (160˚C fan forced).
- Grease a baking tin, 275mm x 175mm and 35mm in height. Line the base and sides of the tin with baking paper and set aside until required.
- For the base: In the bowl of a stand mixer fitted with a paddle attachment, or using a bowl and wooden spoon, mix the melted butter and brown sugar until combined.
- Add in the flour, coconut and cinnamon. Continue to mix until the ingredients come together as a dough. Add in the chopped milk chocolate and mix to combine.
- Press the dough evenly into the base of the prepared baking tin.
- Bake in the pre-heated oven for 15 minutes. Remove from the oven and set aside at room temperature.
- For the filling: Heat the oven to 160˚C (140˚C fan forced).
- In a saucepan over medium heat, combine the butter, brown sugar and vanilla.
- Once the butter has melted and the sugar has completely dissolved, reduce the heat to low, add in the condensed milk and continuously mix with a whisk. Once the mixture begins to simmer, continue to mix and cook for a further 3 minutes until the mixture begins to thicken slightly.
- Remove from the heat and add in the dark chocolate. Mix until the chocolate has melted and incorporated into the caramel.
- Pour the caramel filling into the baking tin over the biscuit base. Spread out the caramel to create an even layer. Bake in the pre-heated oven for approximately 25 minutes.
- Remove from the oven and allow to cool completely at room temperature.
- For the topping: Place the chocolate into a bowl and set aside.
- In a saucepan, boil the cream, vanilla, glucose and salt before pouring it over the chocolate.
- Gently whisk until the chocolate has completely melted and incorporated into the other ingredients.
- Pour the ganache over the cooled caramel filling and use a spatula to create an even surface. Sprinkle with coconut.
- Place the slice into the refrigerator for 30 minutes.
- Remove the caramel slice from the tin and slice into 18 rectangles, approximately 90 mm x 28 mm in size.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
