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Caramel slice with dulce de leche
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Prep Time:
70 minutes
Cook Time:
140 minutes
Total Time:
210 minutes
Elevate the traditional caramel slice with creamy dulce de leche from South America.
Ingredients:
  • 45g (1/2 cup) desiccated coconut
  • 100g (1/2 cup, firmly packed) brown sugar
  • 0.63 gm ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 125g butter, chopped, at room temperature
  • 2 x 395g cans condensed milk
  • 200g dark chocolate (70% cocoa), melted
  • 18.20 gm light extra virgin olive oil
  • 90g (1 cup) dried banana chips
Instructions:
  • Preheat your oven to 180C/160C fan forced. Lightly grease a 28 x 18cm slice pan, line with baking paper, leaving some extra paper on the sides for easy removal.
  • In a food processor, combine flour, coconut, sugar, ginger, cinnamon, nutmeg, and butter. Pulse until mixture forms a dough. Press the dough into the base of the pan. Bake for 15-20 minutes until lightly golden. Let cool before serving.
  • Preheat the oven to 220C/200C fan forced. Pour condensed milk into a heatproof baking dish and place the dish in a larger, deep roasting pan. Fill the roasting pan with boiling water halfway up the side of the dish. Cover with foil and bake for 1 1⁄2 to 1 hour 40 minutes until dark golden, topping up water if needed. Cool slightly, transfer caramel to a heatproof bowl, and whisk until smooth. Pour over the prepared base and smooth the surface with a palette knife. Bake at 180C/160C fan forced for 15-20 minutes until set. Cool before serving.
  • In a bowl, mix chocolate and oil together. Spread this mixture over the caramel, then let it rest for 2 minutes to slightly set. Press banana chips onto the top gently. Refrigerate for 45 minutes until firm. Remove from the pan, cut into 15 pieces, and store in the fridge.

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