Chocolate Caramel Slice by Bondi Mum Ciara
Meet Ciara, Bondi superbaker, and her gorgeous son, Toby! I invited Ciara to share one of her delicious recipes with the Bondi Baker community as she is an amazing cook and all-round awesome human being. This recipe has been adapted from The Australian Women's Weekly website and includes a different type of coconut, syrup, chocolate and oil (with the same quantites). I have included a couple of words from Ciara below along with this melt-in-your-mouth recipe. BB xxxx
What an absolute treat to be asked to share one of my favourite recipes, rich chocolate caramel slice. Growing up my Mum was a wonderful influence in the kitchen, and by age seven I was selling freshly baked muffins to all the stall keepers at the Paddington markets.
Now as a working Mum myself, I do most of my baking late at night as find it more peaceful. This recipe is best served cut into bite size pieces when friends drop by for coffee or something more fun like a truck if it's for my son Toby and his little mates. Enjoy, love Ciara x
¾ cup (110g) gluten free flour
1/3 cup (25g) shredded coconut
1/3 cup (75g) firmly packed brown sugar
90g butter, melted
395g can sweetened condensed milk
60g butter, extra
2 tablespoons golden syrup
200g organic dark chocolate, Green & Black's 70% cocoa
2 teaspoons coconut oil
The Bondi Baker Method
Step 1- Preheat the oven to 170°C (150°C fan-forced). Grease a shallow rectangle baking tray; line base and sides with baking paper, extending paper 5cm above edges.
Step 2- Combine sifted flour, coconut, sugar and melted butter in a medium bowl; press mixture firmly over base of pan. Bake for about 15 minutes or until browned lightly; cool.
Step 3- Combine condensed milk, extra butter and syrup in a small saucepan; stir over medium heat until smooth, pour over base. Return to oven; bake for 25 minutes. Cool.
Step 4- Combine chocolate and oil in a small saucepan; stir over low heat until smooth. Pour chocolate over caramel. Refrigerate slice overnight, before cutting. Enjoy!