Nothing beats a classic caramel slice... until now! If you have never tried a recipe with brown butter, then this one is a great one to start with. Brown butter adds a depth of flavour, a nuttiness and smoothness to the recipe. By adding brown butter to these caramel slices, you will never go back to normal butter again.
What equipment do I need to make brown butter caramel slice?
8"x8" square slice or cake tin
Baking paper
Microwave
Stove
Medium saucepan
1 x mixing spoon
1x mixing bowl
1 large microwave proof bowl
Oven
What ingredients do I need to make brown butter caramel slice?
plain flour
dark brown sugar
desiccated coconut
sweetened condensed milk
unsalted butter
maple syrup
vanilla bean paste
sea salt
dark chocolate
coconut oil
Some tips and tricks before you get started
Have all your ingredients weighed and ready to go before starting.
Please use dark brown sugar, it just tastes 100000x better in the base!! Light brown sugar just wont cut it in this recipe, but if its unavoidable light brown sugar can be used.
When the caramel is boiling, it could potentially look split (oil and liquid separating) don't stress because it will all work out fine and the filling will be smooth. But do your best to bring it back together by giving it a good whisk off the heat.
Make sure the caramel and biscuit base is completely cooled before adding the chocolate, this will just extend the setting time. If you want to speed up the cooling process, just put the tin in the fridge once it has already cooled significantly.
Use a sharp knife to cut the slices. Warm it under hot water and clean with each cut, that way you will end up with clean slices and the warmth from the blade will glide easier through the set chocolate.
A substitute for coconut oi can be a vegetable oil or canola oil.
Storage.
The brown butter caramel slice will last up to 5 days in an airtight container
Brown Butter Caramel Slice
Makes 16
Time: 1 hr 10 mins + cooling
Ingredients
Base
150g plain flour
100g dark brown sugar
45g desiccated coconut
125g unsalted butter (melted)
Filling
2 x 395g cans sweetened condensed milk
125g unsalted butter
80ml maple syrup
1 tsp vanilla bean paste
1/2 tsp sea salt
Top
240g dark chocolate
3 tbsp coconut oil
Extra sea salt to sprinkle (optional)
Instructions
Pre-heat oven to 180°C and line a 8"x8" (20cm x 20cm) square tin with baking paper, allowing 2 sides to over hang to get the slice out easier.
In a large bowl combine all the ingredients for the base and stir until completely combined. Pour in to the prepared pan and press down firmly and evenly then bake for 10-12 minutes until lightly browned.
For the caramel filling, place the butter in a saucepan and on medium heat cook for 3-4 minutes until the bubbles have subsided and the butter has turned a light brown colour, stirring frequently.
Add in the condensed milk, maple syrup, vanilla and salt. Stir to combine and cook for 6-8 minutes until the mixture thickens slightly. Make sure to stir constantly.
Pour the caramel over the biscuit base and smooth out over the biscuit. Bake for 10-12 minutes until the caramel is a light brown colour. Set aside to cool completely.
Once the slice has cooled, in a glass bowl combine the chocolate and coconut oil and microwave in 30 second bursts until completely melted, stirring between bursts.
Pour the chocolate over the caramel and smooth using a spoon or palette knife. Alternatively, tilting the tin slightly to move the chocolate around will work too. Sprinkle lightly with sea salt.
Place in the fridge until set.
Remove the slice from the tin by lifting up the overhanging baking paper.
Cut slice into 16 pieces, using a sharp knife. Warm the knife with each cut with warm water and wiping it between cuts to get a clean finish.
Enjoy!
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