Name: Caramel Coffee Slice recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 15
Cuisine: australian
Ingredients: 250g Choc Ripple biscuits; 225g butter, chopped; 62.50 ml brown sugar; 62.50 ml golden syrup; 2 x 395g tins condensed milk; 62.50 ml strong espresso; Whipped cream, to serve

by Greer Worsley Last updated on 07/17/2023

In Australia, we are certifiably obsessed with slices. We’ve come up with so many delicious square-shaped desserts. So, let me introduce you to my favourite slice option: the caramel coffee slice. You won’t be able to stop at just one piece! - Greer Worsley

Ingredients

250g Choc Ripple biscuits
225g butter, chopped
1/4 cup brown sugar
1/4 cup golden syrup
2 x 395g tins condensed milk
1/4 cup strong espresso
Whipped cream, to serve

Method

Step 1

Preheat oven to 180C conventional. Grease an 18cm x 25cm slice tin and line it with a piece of baking paper.
Step 2

In a food processor, blitz biscuits into a fine crumb. Melt 100g butter and add to food processor. Blitz to combine. Pour into prepared to tin and press down into a firm even layer. Refrigerate while you prepare the filling.
Step 3

Melt remaining butter in a medium saucepan. Stir in brown sugar and golden syrup, and bring to the boil. Pour in condensed milk and espresso and stir to combine. Once it starts to bubble, pour over biscuit base in tin.
Step 4

Bake for 12 minutes. Allow to cool completely in tin.
Step 5

Cut into squares and serve topped with whipped cream and a sprinkling of ground cinnamon or nutmeg (optional).