For my parents anniversary last week, I wanted to make them something a bit more special. I don't usually make cakes because I don't really like eating them, plus they never get finished in our household. But I thought 'hey why not, its a special occasion'. However when I asked my mum what flavours she was partial to, she outright said "Your dad isn't going to eat it", and about 5 seconds later I heard him in the distance shouting "I don't like cake!". Which I already knew of course but hadn't thought about it =P. So instead, I opted to make my dad's fav - Caramel Slice.
Now, I should point out the only caramel slice he has actually had and liked alot is my best friend Kalli's from her patisserie. I should also point out that my dad is very hard to please as well. So I looked for a recipe that I thought was suitable. Traditionally, or more commonly, caramel slice has a sort of shortbread-like base, and of course a caramel layer followed by a chocolate topping. A few years ago I had a caramel slice which had a base more along the lines of an anzac biscuit, crunchy and golden. So I thought I might try recreate something similar to that. And I was actually quite successful!
However, when I eagerly handed a slice over to my dad, a frown appeared on his face and he was like "This isn't caramel slice!! It's crunchy! What did you do to it?? Why does the caramel taste burnt" Blah blah blah". Omg. It was like the world was about to end. So freakin hard to please!!
Lesson of the day? Don't ever try to give my dad something he's not familiar with. It will almost always end in disapproval. Or, just buy him caramel slice from New York Patisserie and all will be fine.
125g butter, melted
1/2 cup brown sugar
1 cup plain flour, sifted
1/2 cup rolled oats
400g sweetened condensed milk (feel free to use the low fat version)
3 tbsp golden syrup
100g milk chocolate
50g dark chocolate
1. Pre-heat oven to 180C (350F). Line rectangular pan with baking paper
2. Combine all base ingredients into a bowl and mix well. Press mixture into pan and bake for 15-20 mins, until light golden. Remove from oven to cool (I put mine in the fridge to speed up the cooling process)
3. To make the filling, combine all the ingredients into a saucepan over medium heat. Cook while constantly stirring for 8 minutes or until golden (mine took way longer than 8 minutes, I like it very golden). Pour over cooked base and return to oven to bake for 12 mins. Cool completely and refrigerate until completely set (3-4 hours). I put mine in the freezer so it only took about 45 minutes.
4. To make the topping, melt butter and chocolate in heatproof bowl (with a paper towel covering the top) in the microwave for about 45 seconds (watch carefully to make sure the butter doesn't splatter - it may take a longer/shorter time in your own microwave). Mix together until chocolate is completely melted and topping is smooth.
5. Pour topping over caramel and refrigerate until set. Cut into squares. Serve =).
These are really nice heated up for about 20 seconds. This version has a very crunchy base which I love, and the caramel is taken a bit further than your traditional slice. And the chocolate topping speaks for itself =P.
Enjoy =) xx