Name: White chocolate caramel slice
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Ingredients: 1/3 cup (30g) rolled oats; 1/2 cup (75g) self-raising flour, sifted; 2 teaspoon cocoa powder; 1/3 cup (75g) light brown sugar, firmly packed; 1/2 cup (40g) desiccated coconut; 90 gram butter, melted; 395 gram can sweetened condensed milk; 1/3 cup (115g) golden syrup or treacle; 30 gram butter, chopped coarsely; 250 gram white chocolate, chopped coarsely; 2 teaspoon vegetable oil

White chocolate caramel slice

We've given the well-loved caramel slice a delicious twist using white chocolate and a choc-coconut base.

Skip to Recipe

Makes 20 Item

Prep

50M

Cook

35M

Total

1H 25M

Ingredients

1/3 cup (30g) rolled oats

1/2 cup (75g) self-raising flour, sifted

2 teaspoon cocoa powder

1/3 cup (75g) light brown sugar, firmly packed

1/2 cup (40g) desiccated coconut

90 gram butter, melted

395 gram can sweetened condensed milk

1/3 cup (115g) golden syrup or treacle

30 gram butter, chopped coarsely

250 gram white chocolate, chopped coarsely

2 teaspoon vegetable oil

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 20cm x 30cm rectangular pan; line base and long sides with baking paper, extend paper 5cm over sides.

2.Place oats in a mini food processor and process until finely chopped. In a medium bowl, combine oats, flour and cocoa. Stir in sugar, coconut and melted butter. Press mixture evenly over base of pan. Bake for 10 minutes.

3.In a small saucepan, combine milk, syrup and chopped butter. Bring to the boil, stirring, for about 5 minutes, or until thickened. Pour mixture over base. Bake for 10 minutes. Cool.

4.Stir chocolate and oil in small heatproof bowl over small saucepan of simmering water for about 1-2 minutes or until smooth; spread over caramel. Refrigerate for about 30 minutes, or until set before cutting slice using a hot knife.

Store slice in an airtight container in the fridge for up to 4 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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