CARAMEL SLICE

I am lactose intolerant which means I can online have a small amount of butter and Parmesan. It also means that caramel slice is completely off the menu for me as so often recipes include condensed milk which is the biggest no go. A perfect caramel slice was one of my favourite treats as a kid and the thing that I have missed the most since my dietary has taken over. I have tried so many ways to recreate it using plant based condensed milk although nothing really worked. I was flicking through old cook books reading them and I noticed a recipe for just a dry caramel with butter and thickened cream and I thought, ok we can work with this. Paul’s make a lactose free thickened cream that is amazing and the amount of butter in this recipe is enough spread over the 15-18 slices. This recipe honestly turned out perfect, it has the perfect layer of caramel that is the right amount of salty sweet sandwiched in between the perfect milk chocolate layer and oat/coconut base.

Ingredients

Base

130g butter melted
1/4 cup of sugar
2/3 cup sf
1/2 cup coconut
1 egg lightly beaten
1/4 cup cup rolled oats

Caramel

200g caster sugar
120g butter
1/2 cup thickened cream
Salt

Chocolate Top

190g Milk chocolate
2 tbsp coconut oil

Method

Pre-heat the oven to 180 degrees celsius and line a square 20cm x 20cm baking tin with baking paper.

Add all the base ingredients to a bowl and mix until it resembles wet sand and press into tin covering the bottom. Bake until golden brown.

While the base is cooling add the sugar into a saucepan and using a medium heat slowly mix and swirl the sugar around the pan until the sugar melts and turns liquid dark brown.

Take the pan off the heat and melt in the butter and stir in the cream.

Allow the caramel to cool slightly for 5 minutes and pour it over the base and refrigerate for 3 hours or overnight.

Melt together the chocolate and coconut oil over a double boiler pour the chocolate over the top and swirl the chocolate so that it meets the edges and is smoothly spread out.

Chill in fridge for about 2 -3 hrs or until the chocolate is set.

To slice run a sharp knife under a hot tap to cut through the chocolate with precision.