Zutaten für White Chocolate Caramel Slice
- Self Raising Flour
- Brown Sugar
- Desiccated Coconut
- Quick Oats
- Cocoa Powder
- 1 cup (2 sticks) unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup golden syrup
- White Chocolate
- 1/2 cup copha (or vegetable shortening)
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Zubereitung von White Chocolate Caramel Slice
- Preheat oven to 180°C (350°F). Grease and line an 18 x 28cm slice pan with baking paper, ensuring the paper extends over the edges for easy removal.
- In a large bowl, combine 2 cups all-purpose flour, 1 cup granulated sugar, 1 cup desiccated coconut, 1 cup rolled oats, and 1/2 cup unsweetened cocoa powder.
- Add 1 cup (2 sticks) melted unsalted butter and mix until well combined.
- Press the mixture firmly into the prepared pan.
- Bake for 10 minutes.
- Remove from oven and let cool completely.
- **Make the Caramel Filling:** In a medium saucepan, combine 1 can (14 oz) sweetened condensed milk, 1/2 cup golden syrup, and 1/4 cup (1/2 stick) unsalted butter.
- Stir over low heat until the mixture is smooth and combined.
- Pour the caramel mixture evenly over the cooled base.
- Bake for a further 10 minutes.
- Remove from oven and let cool completely.
- **Make the White Chocolate Topping:** In a small saucepan, combine 1 cup white chocolate chips and 1/2 cup copha (or vegetable shortening).
- Stir over low heat until the chocolate is melted and smooth.
- Spread the melted white chocolate evenly over the cooled caramel filling.
- Refrigerate for at least 1 hour, or until completely firm.
- Once firm, use a hot knife to cut into squares.
- Store in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
236g
Fat
75g
Carbs
25g
