There’s nothing quite like a classic chocolate, caramel slice. But this recipe takes an old favourite to new heights by switching out a plain biscuit base for a crust inspired by the flavours of macaroons.
So if you love dark chocolate, caramel and coconut, this is the slice recipe for you! For more slice recipes, check out our slice recipe collection.
Ingredients
Method
Preheat oven to 140°C. Grease a 35cm x 12cm x 2½cm fluted rectangular tin with removable base with olive oil. Combine desiccated and shredded coconut, egg whites and sugar in a medium bowl until combined. Press evenly into the base and up sides of prepared tin using a moist hand.
Put tin on an oven tray. Bake for 20-25 minutes or until crisp and light golden on edges. Set aside. Increase oven temperature to 160°C. Put condensed milk and golden syrup in a medium saucepan over a low-medium heat and cook, stirring constantly, for 10-12 minutes or until mixture thickens. Cool for 10 minutes.
Put chocolate in a large heatproof jug and heat in the microwave on medium for 1-1½ minutes. Stir until melted. Microwave for a further 30 seconds on medium, if required, stirring until melted. Set chocolate aside.
Add cream to cooled caramel mixture and carefully stir using a whisk until combined. Add egg yolks and stir until smooth. Add chocolate and stir using a whisk until combined.
Pour mixture into coconut shell and bake for 25-30 minutes or until set around the outside but still wobbly in the centre. Allow to cool. Refrigerate for 2 hours or overnight. Remove from tin. Sit at room temperature for 20 minutes before decorating with extra coconut. Cut into thick slices to serve.
