This is a loving homage to a traditional caramel slice bar i had while backpacking around Australia. This version is more well, adult-y with additional more nuanced flavors. Perfect for people who don't necessarily like coconut. —kerrita k.
unsweetened coconut shreds. small-medium
whole wheat flour
sugar (i like the organic, molasses-y kind)
ras el hanout or garam masala
can sweetened condensed milk
bittersweet chocolate chips
60% or higher chocolate pieces
In This Recipe
Preheat oven to 355 degrees F.
Cover 9 by 13 glass pan with 1 long strip of parchment paper.
Combine first 6 shortbread ingredients then spread evenly with the back of a spoon into glass pan. Don’t worry about corners – it’ll spread.
Bake until golden brown. Around 15 minutes. While this cooks make the filling.
Combine next 5 salted caramel ingredients in a medium pan, stir until boiling.
Lower heat and continue stirring for 5 more minutes. Mixture should be a beautiful tannish color. Like a medium roux.
Stir constantly - will stick otherwise and texture’ll get weird instead of sublime.
Spread over baked cookie. Bake for 10 minutes.
Spread chocolate pieces evenly over hot caramel and spread as it melts. Better it not mixed evenly so bites vary.
Let cool. Cutting after about 10 minutes is easy.
Refrigerate if you want - store in the fridge. in the pan. I never have any left over for storage.