Millionaire caramel slices
Caramel slices, which are considered a mocha bar in Australia, are a delicious combination of a crunchy and coconutty cereal base, caramel and chocolate icing.
- 125 g unsalted butter
- 2½ dl wheat flour
- 1 dl brown sugar
- 1½ dl coconut flakes
- 125 g unsalted butter
- 1 dl brown sugar
- 1 teaspoon liquid vanilla
- 1 can (395 g) of condensed milk
- 200 g dark chocolate
- 1 tablespoon rapeseed oil
- Preheat the oven to 175 degrees. Grease a shallow pie dish (34 x 20 cm) and line it with baking paper.
- Melt the butter. Add the flour, sugar and coconut flakes. Mix to form a dough and press the mixture into the pan with a spoon. Bake the base in the oven for 15 minutes. Cool the base to room temperature and then put the pan in the fridge.
- Reduce the oven temperature to 150 degrees. Dice the butter and place it in a saucepan with the sugar and vanilla. Heat until the butter melts and then mix the ingredients together. When the mixture bubbles, add the condensed milk. Cook, stirring constantly, for 5 minutes until the caramel forms large bubbles. Cook for another 1 minute.
- Pour the hot caramel over the base. Bake in the oven for 12 minutes.
- Cool the pastry at room temperature for 20 minutes and then place in the refrigerator for 30 minutes.
- Chop the chocolate into pieces and place in a glass or metal bowl. Add the oil. Melt the chocolate in a water bath, for example, and spread it evenly over the hardened caramel.
- Place the pastry in the refrigerator for half an hour. Bring to room temperature 5 minutes before serving. Cut the sheet into slices or pieces with a sturdy knife.
A crunchy cereal base, a sweet and slightly chewy caramel filling and a thin layer of shiny dark chocolate. The homemade treat bars resemble a Twix bar, but they have the added flavor of coconut, familiar from their native Australia.
These millionaire caramel slices are surprisingly easy to make. The biggest challenge is having the patience to let the pan cool down enough during the different stages of preparation.
First, a crispy and thin cereal base is made, which gets its flavor from coconut flakes. The base must be allowed to cool before a caramel made from condensed milk, butter and brown sugar is poured over it. The pan is baked in the oven for a while again, after which it is allowed to cool and solidify enough that the melted chocolate can be poured on top in an even, thin layer.
Once the chocolate has had time to harden in the refrigerator, it's time to cut the slab into thin slices and enjoy this Aussie treat.
