Quick & Easy

White chocolate caramel slice

We've given the well-loved caramel slice a delicious twist using white chocolate and a choc-coconut base.
white chocolate caramel slice
20 Item
1H 25M



1.Preheat oven to 180°C (160°C fan-forced). Grease 20cm x 30cm rectangular pan; line base and long sides with baking paper, extend paper 5cm over sides.
2.Place oats in a mini food processor and process until finely chopped. In a medium bowl, combine oats, flour and cocoa. Stir in sugar, coconut and melted butter. Press mixture evenly over base of pan. Bake for 10 minutes.
3.In a small saucepan, combine milk, syrup and chopped butter. Bring to the boil, stirring, for about 5 minutes, or until thickened. Pour mixture over base. Bake for 10 minutes. Cool.
4.Stir chocolate and oil in small heatproof bowl over small saucepan of simmering water for about 1-2 minutes or until smooth; spread over caramel. Refrigerate for about 30 minutes, or until set before cutting slice using a hot knife.

Store slice in an airtight container in the fridge for up to 4 days.


Related stories