D&C Monthly Recipes - White Chocolate, Mocha, & Caramel Slice
White Chocolate, Mocha, & Caramel Slice
- 1 1/3 cups (200g) plain flour
- 100g brown sugar
- 270g unsalted butter, melted, cooled
- 3 x 395g cans sweetened condensed milk
- 1/2 cup (175ml) golden syrup
- 1 1/2 tbs instant coffee, dissolved in 1 tbs boiling water
- 300g white chocolate, chopped
- 3 tsp vegetable oil
- Chocolate-coated coffee beans, roughly chopped, to serve (optional)
Preheat oven to 170°C. Grease a 20cm x 34cm lamington pan and line it with baking paper, leaving 2cm overhanging on each side.
Place flour and sugar in a bowl and stir to combine, breaking up any lumps. Add 150g melted butter and stir to combine.
Press evenly into the base of the prepared pan, smoothing the top with the back of a spoon. Bake for 25-30 minutes until golden. Set aside to cool.
Place condensed milk, golden syrup, coffee and remaining 120g butter in a saucepan over medium-low heat and stir until smooth.
Pour mixture over the cooled base and bake for 30 minutes or until dark golden and the edges are set (the centre will still be soft, but will set as it cools). Set aside to cool to room temperature.
Place chocolate and oil in a bowl over a saucepan of gently simmering water (don’t let the bowl touch the water) for 5 minutes, then remove from heat and stir until melted and smooth. Cool slightly, then pour over caramel, shaking the pan gently so the chocolate is even and smooth.
Chill for 2 hours or until set. Cut slice into squares and scatter with coffee beans, if using, to serve.