Caramel slice is a nostalgic dessert that's popular in Australia. Each bite is filled with chocolate, caramel, and coconut shortbread. Some say it's called "caramel slice" because the caramel completely sets, allowing for perfect slices. Finish the caramel bars with a generous sprinkle of flaky sea salt. This dessert is very similar to our fan-favorite Millionaire Shortbread. Here's how to make caramel slice, including how to freeze the bars for up to three months.
Ingredients
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1 1/2 cup salted butter (1 cup softened), divided
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1 cup packed brown sugar, divided
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1/4 cup granulated sugar
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1/2 cup sweetened flaked coconut
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1 egg yolk
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2 teaspoons vanilla, divided
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1/2 teaspoon salt
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2 cups all purpose flour
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1 (14 ounce) can sweetened condensed milk
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1/2 cup heavy cream
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1 (12 ounce) package semisweet chocolate chips
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Flaky sea salt
Directions
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Preheat oven to 350°F. Line a 13x9x2-inch baking pan with parchment paper, extending paper over edges.
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In the large bowl of an electric mixer, beat 1 cup softened butter on medium speed until creamy, about 30 seconds. Add 1/3 cup of the brown sugar and the granulated sugar and beat until light and fluffy, about 1 to 2 minutes. Beat in coconut, egg yolk, 1 teaspoon of the vanilla, and salt until combined. Gradually mix in flour on low speed just until combined and mixture is crumbly. Press evenly into bottom of prepared baking pan.
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Bake until edges are golden and center is set, 18 to 22 minutes. Cool in pan on a wire rack.
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Meanwhile, in a medium saucepan combine the remaining 1/2 cup butter and remaining 2/3 cup brown sugar. Cook over medium-high heat until butter is melted, stirring constantly, about 2 to 3 minutes. Add in sweetened condensed milk. Bring to a gentle boil, stirring constantly. Reduce heat to low and simmer until golden, stirring frequently, about 12 to 14 minutes. Remove from heat. Stir in remaining 1 teaspoon vanilla. Spread caramel mixture evenly over crust. Cover and chill until set, about 30 to 40 minutes.
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In a small saucepan heat heavy cream over medium heat until just simmering, about 3 to 4 minutes. Remove from heat. Add chocolate chips and let stand 5 minutes. Stir until smooth. Evenly spread chocolate layer over caramel layer. Sprinkle with flaky sea salt. Cover and chill until set, about 1 hour.
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Using edges of parchment paper, lift out shortbread. Cut into bars.
How to Store Caramel Slice
Place caramel slice bars in a single layer in an airtight container; cover. Store in the refrigerator up to 1 week or freeze up to 3 months.
Nutrition Facts (per serving)
| 261 | Calories |
| 15g | Fat |
| 30g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 260.5 | |
| % Daily Value * | |
| Total Fat 15.4g | 20% |
| Saturated Fat 9.6g | 48% |
| Cholesterol 44.3mg | 15% |
| Sodium 151.1mg | 7% |
| Total Carbohydrate 29.9g | 11% |
| Dietary Fiber 1g | 3% |
| Total Sugars 22.6g | |
| Protein 3.1g | 6% |
| Vitamin D 0.2mcg | 1% |
| Vitamin C 0.5mg | 1% |
| Calcium 63.6mg | 5% |
| Iron 0.8mg | 5% |
| Potassium 130.8mg | 3% |
| Fatty acids, total trans 0.4g | |
| Vitamin D 5.8IU | |
| Alanine 0.1g | |
| Arginine 0.1g | |
| Ash 0.9g | |
| Aspartic acid 0.2g | |
| Caffeine 6.6mg | |
| Carotene, alpha 0.2mcg | |
| Choline, total 30mg | |
| Copper, Cu 0.1mg | |
| Cystine 0g | |
| Energy 1089.8kJ | |
| Fluoride, F 0.4mcg | |
| Folate, total 19.6mcg | |
| Glutamic acid 0.7g | |
| Glycine 0.1g | |
| Histidine 0.1g | |
| Isoleucine 0.2g | |
| Leucine 0.3g | |
| Lysine 0.2g | |
| Methionine 0.1g | |
| Magnesium, Mg 20.2mg | |
| Manganese, Mn 0.2mg | |
| Niacin 0.6mg | |
| Phosphorus, P 76.2mg | |
| Pantothenic acid 0.3mg | |
| Phenylalanine 0.2g | |
| Phytosterols 0mg | |
| Proline 0.3g | |
| Retinol 103.1mcg | |
| Selenium, Se 6.9mcg | |
| Serine 0.2g | |
| Starch 0g | |
| Theobromine 51.7mg | |
| Threonine 0.1g | |
| Vitamin E (alpha-tocopherol) 0.4mg | |
| Tryptophan 0g | |
| Tyrosine 0.1g | |
| Valine 0.2g | |
| Vitamin A, IU 381.3IU | |
| Vitamin A, RAE 105mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0mg | |
| Vitamin K (phylloquinone) 1.6mcg | |
| Water 11.3g | |
| Zinc, Zn 0.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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