Reverse Caramel Slice (vegan)
A delicious variation on the traditional caramel slice. It has a chocolate cookie base, sticky caramel filling and crackly layer of white chocolate.
Servings: 8 slices
Ingredients
Base
- ¾ cup (95g) all-purpose plain flour
- ⅓ cup (75g) vegan butter, margarine or coconut oil, melted
- ¼ cup (25g) powdered sugar / icing sugar
- 2 tablespoons (15g) cocoa or raw cacao powder
Caramel filling
- 1 x 320g can dairy-free sweetened condensed milk
- ½ cup (115g) vegan butter, or ¾ cup (170g) vegan margarine*
- ¼ cup (50g) packed light brown sugar
Chocolate topping
- 1 cup (100g) roughly chopped vegan white chocolate
- 3 tablespoons (45g) coconut oil, or liquid vegetable oil
Instructions
- Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) loaf tin with baking paper.
- To make the base: Add all ingredients to a bowl and mix until combined. The mixture should stick together when it is pinched between two fingers.
- Firmly press the base mixture into the tin. Bake in the oven for 10 minutes.
- To make the filling: Add all ingredients to a saucepan over medium-high heat. Simmer for 15 minutes while constantly stirring or until the caramel is a deep golden brown colour.** Pour the caramel into the tin and set aside in the fridge for at least 2 hours.
- When the caramel is firm to the touch, start making your final layer.
- To make the chocolate layer: Add all ingredients to a small saucepan or double boiler over low heat. Mix until melted. Pour the melted chocolate on top of your caramel layer and return the slice to the fridge to set.
- To cut the caramel slice: Remove the caramel slice from the fridge and pull the baking paper to remove it from the tin. Run a sharp knife under hot water and carefully cut the slice with the hot knife. You may need to 'heat' your knife a few times to cut the slice.
- Store the caramel slice in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
Notes
* If you use margarine, you will need to use a higher amount than butter as it contains more water which makes it more difficult for the caramel to set.
** To test if the caramel is ready, drop a little caramel into a glass of iced water and it should form a ball or solidify.
Nutrition
Serving: 1 serve | Calories: 506kcal | Carbohydrates: 62g | Protein: 4g | Fat: 28g | Sodium: 220mg | Potassium: 91mg | Fiber: 3g | Sugar: 39g | Vitamin A: 941IU | Calcium: 195mg | Iron: 2mg
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