My family were kind of weird in that they didn’t share recipes. At every family gathering each woman would bring her specialty, and the recipes for these dishes were not shared. I remember one occasion where my mother brought a banana cake for the first time, and my great-grandmother loved it and asked for the recipe, which my mother would only give her in trade for one of her own recipes! I found this odd, being a generous person who loves food, why wouldn’t you want to share all the yummy recipes so everyone could make them all the time?!
So, it was both surprising and refreshing that when my husband had been missing a few of his family’s special recipes, he asked his mother for them, and she just gave them to him! This was one of them, and it’s crazy delicious! It’s a variant of caramel slice that I’ve never seen anywhere else, and it perfects what was already a great slice, in my opinion.
Ingredients:
- 1 250g (8.8oz) Packet of Milk Coffee Biscuits*
- 1/3 Cup Sweetened Condensed Milk
- 125g (4.4oz or ½ Cup) Butter
- 1 Tbsp Brown Sugar
- 2 Tbsp Golden Syrup**
- 250g (8.8oz) Dairy Milk Chocolate Melts
- 1 Tsp Copha***
Notes
- *Any simple sweet biscuit/cookie will do here, for Americans think something like an Animal Cracker.
- Golden syrup is sometimes called ‘Light Treacle’ in the U.S. Molasses would be too strong here, so if you cannot find golden syrup you could substitute with a good quality maple syrup.
- I personally don’t bother with this, but it is in the original recipe so I’ll include it here.
Procedure:
Step 1
- Line a slice tray with baking paper
- Line base of tray with a single layer of the biscuits (as seen in ingredients picture)
- Crush remaining biscuits, either by putting them in a bag and hitting with a rolling pin, or in a food processor or blender.
Step 2
- In a saucepan melt the butter, golden syrup, brown sugar, and sweetened condensed milk together over a low heat.
Step 3
- Once those are all melted and mixed thoroughly, remove from the heat, and mix in the crushed biscuits. Pour the combined mixture over the biscuits lining the base of the tray. Smooth the mixture out evenly with a spatula or the back of a spoon. Pop it in the fridge while you do the next step.
- NOTE: If your slice has a visible layer of butter on top at this point, which I have noticed happening occasionally when I’ve made slice in the last few years (maybe a higher water content in butter these days?) then I like to lay a sheet of kitchen towel gently on top of the slice to soak up any excess, then gently peel off, and then place the slice in the fridge.
Step 4
- Melt your chocolate either by placing in a microwave safe glass bowl and microwaving for 30 seconds and stirring, then repeating until fully melted, or by placing in a small mixing bowl over a small saucepan of simmering water, and stirring until fully melted. Be careful with either method as the bowl will get quite warm, and if using the second method ensure your bowl isn’t sitting in the simmering water but above it, and be careful not to get any water in with the chocolate or it will seize. If you’d like a chocolate layer less prone to cracking, mix in the copha here.
- Pour that delicious melted chocolate on top of the slice and smooth it out. Return to the fridge for an hour, then cut (this is how I avoid getting cracks or using copha), then return the slice to the fridge for another hour.
Whenever I make this slice it doesn’t last long in the house as it’s a favourite of not only my husband but our daughter, too. It’s really, really, good, so I hope you have a go at making some for yourself!
