White Chocolate Caramel Slice

Like caramel slice, but with white chocolate.

Someone asked if I could make these, and I was skeptical at first, but dumb enough to try. I took my initial caramel slice recipe and adapted it accordingly. I'm still not sure about these, because white chocolate is a little biatch to work with, but they went down well and they tasted very good, albeit sickeningly sweet. The white chocolate topping wasn't as pure white as I would have liked, so I melted some candy melts over the top. I don't know if I would recommend this, as it made the bars hard to cut and the taste of the melts wasn't amazing.

Ingredients:

Base:

125g unsalted butter, melted

1 cup/120g self raising flour

1 cup/90g desiccated coconut

1/2 cup/100g caster sugar

1 cup/100g white chocolate chips

Caramel Filling:

30g unsalted butter

75g golden syrup

600g sweetened condensed milk

White Chocolate Topping:

200g white chocolate

30g unsalted butter

200g candymelts/deco melts (optional)

Instructions:

Preheat the oven to 180˚C/350˚F.

Line a 18 x 20cm baking tray (or similar) with baking paper.

I use a roughly 21 x 21 silicone pan.

For the Base:

In a large bowl in double boiler set up, melt the butter and remove from heat.

By hand, mix in the sugar and coconut, followed by the flour.

Making sure the mixer is room temperature before mixing in the white chocolate chips.

Press into the prepared pan and bake for 10-12 minutes until golden brown.

I left this batch in about 90 seconds too long, no big deal.

For the Caramel Filling:

In a saucepan, combine the butter, golden syrup and sweetened condensed milk.

Set over low heat and bring to a boil, stirring gently but consistently until thick and caramel coloured.

Pour over the base, and bake for another 10 minutes until brown and bubbly.

Let cool completely.

For the White Chocolate Topping:

Melt the butter and white chocolate in a double boiler.

Carefully spread over the caramel and let cool completely

*Optional* Melt the candymelts/deco melts in a double boiler and spread over the cooled white chocolate topping.

Let cool completely before slicing.

I usually leave them in the refrigerator for a few hours to make sure they are stable.

These should last a few days when stored in the refrigerator.