Classic English Scones with Jam and Cream

Chef Justin Jennings
- 2 min read

Chocolate and Caramel Slice

This indulgent chocolate and caramel slice combines a buttery biscuit base, a rich and gooey caramel centre, and a silky smooth chocolate topping. It's a trifecta of flavours and textures that meld together to create a truly decadent dessert. Perfect for satisfying your sweet tooth, this no-fuss recipe is ideal for special occasions or as a luxurious treat to enjoy any day of the week.

Chocolate and Caramel Slice

Preparation Time and Servings:

Prep Time: 20 minutes
Cook Time: 30 minutes
Chilling Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 12 slices

Ingredients List:

For the Base:

1 cup (150g) plain flour (for gluten-free, use a suitable substitute)
1/2 cup (125g) unsalted butter, melted
1/2 cup (40g) desiccated coconut
1/2 cup (110g) brown sugar

For the Caramel:

2 cans (395g each) sweetened condensed milk
2 tablespoons (40g) unsalted butter
2 tablespoons (30ml) golden syrup

For the Chocolate Topping:

200g dark chocolate, chopped
2 tablespoons (30g) unsalted butter

Step-by-Step Instructions:

Prepare the Base: Preheat your oven to 180°C (350°F). Line a 20cm x 30cm slice pan with baking paper. In a bowl, mix together the flour, melted butter, coconut, and brown sugar until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 15-20 minutes, or until golden brown. Allow to cool slightly.
Make the Caramel: In a medium saucepan over low heat, combine the sweetened condensed milk, butter, and golden syrup. Cook, stirring constantly, for 10-15 minutes or until the mixture has thickened and turned a caramel color. Pour the caramel over the cooked base and smooth the top. Refrigerate until the caramel is set, about 1 hour.
Prepare the Chocolate Topping: Melt the chocolate and butter together in a heatproof bowl over a pot of simmering water (double boiler method), stirring until smooth. Alternatively, you can melt them in the microwave in 30-second bursts, stirring in between. Pour the melted chocolate over the set caramel layer, spreading it out to cover the caramel completely. Refrigerate for at least 1 hour or until the chocolate is set.
Serve: Once set, remove from the fridge and cut into slices with a sharp knife. For cleaner slices, dip the knife in hot water before each cut.

Suggested Side Dishes:

Vanilla ice cream
Whipped cream
Fresh berries for a refreshing contrast

Equipment Needed:

20cm x 30cm slice pan
Mixing bowls
Saucepan
Heatproof bowl
Baking paper

Common Mistakes/Points of Care:

Avoid Burning the Caramel: Keep the heat low and stir constantly when making the caramel to prevent it from burning.
Smooth Layers: Ensure each layer is smooth and even before adding the next layer for a neat presentation.
Chill Thoroughly: Allow enough chilling time for each layer, especially the caramel, to ensure the slice sets properly and is easier to cut.