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Burnt Butter Caramel Slice

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Burnt Butter Caramel Slice
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.
Burnt Butter Caramel Slice
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
Burnt Butter Caramel Slice
Burnt Butter Caramel Slice
Burnt Butter Caramel Slice
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BURNT BUTTER CARAMEL SLICE

  • Author: Sneh Roy
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 minutes
  • Yield: 15 1x
  • Category: Dessert, Slice
  • Cuisine: Vegetarian
Print Recipe

Ingredients

for the cookie base

  • 1 cup plain flour
  • 1/2 cup desiccated coconut
  • 1/2 cup brown sugar
  • 125g butter, melted

for the burnt butter caramel topping

  • 1/3 cup golden syrup
  • 125g butter, melted
  • 1 400g can sweetened condensed milk

Instructions

  1. 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.
  2. 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.
  3. 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!).
  4. 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.

 

 
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