Burnt butter has always had a fancy schmancy ring to it for me. I have never tasted anything burnt butter, at least not anything that was pre-meditated. And that is exactly what happened what I set out to make this slice earlier this week. My goal was to make a classic chocolate caramel slice. That was pre-meditated. What happened after that wasn’t.
A chocolate caramel slice is one of the simplest sweet treats you will ever make and it is addictive and thoroughly fantastic. It has only 3 steps and if you follow them, you are golden. A no brainer really. The first is a cookie layer that is baked for a set amount of time, the second is a caramel layer that is baked for a set amount of time. The third is a chocolate layer that is just poured over and left to set. But when you botch up layer number two, like I did, then you get Burnt Butter Caramel Slice. Yayy for happy accidents! And again this burnt butter treat was not pre-meditated.
BURNT BUTTER CARAMEL SLICE
Author: Sneh Roy
Recipe type: Dessert, Slice
for the cookie base
- 1 cup plain flour
- ½ cup desiccated coconut
- ½ cup brown sugar
- 125g butter, melted
for the burnt butter caramel topping
- ⅓ cup golden syrup
- 125g butter, melted
- 1 400g can sweetened condensed milk
- Preheat oven to 180C(350F). Place flour, sugar, butter and coconut in a bowl and mix well. Grease and line a 20 x 20cm (base measurement) square slice tin or a 27.3 x 17.5cm (base measurement) rectangle slice tin with baking paper hanging over the edges. Press the mixture thinly into the bottom of the prepared tin. Bake in the pre-heated oven for 15 minutes until golden.
- Place the condensed milk, butter and golden syrup in a saucepan over low heat. Stir constantly to avoid sticking and cook for about 5-7 minutes until the caramel has thickened and is smooth.
- Pour caramel mixture onto the baked cookie layer. Bake in the oven for 20 to 25 minutes until the caramel is golden and starts browning in spots (burnt butter effect!).
- Remove from the oven. Cool for a couple of hours until firm and then slice and serve. Alternatively, wait 15 minutes until cooled slightly before slicing.