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Salted caramel & cashew slice

March 22, 2016
by Chelsea Winter
42 Comments

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Salted caramel & cashew slice

This caramel slice is not for the faint-hearted – it’s for those of us who appreciate the sweet, luscious, hedonistic things in life! There’s a gorgeously thick layer of gooey caramel in the middle, to which the flakes of sea salt are the perfect foil.

Ingredients

Base
125g butter
¾ cup brown sugar
1 cup flour (or gluten-free flour mix without raising agent)
1 cup desiccated coconut

Caramel
2 x 395g tins sweetened condensed milk
150g butter
1 tsp flaky sea salt
¼ cup brown sugar
2 tbsp golden syrup
¾ cup cashew nuts, roughly chopped

Icing
200g dark chocolate (I used 60% cocoa solids), chopped
50g butter
1 tsp sea salt flakes, to garnish

Method

Preheat the oven to 180c regular bake. Line a 20 x 20cm (or 20cm x 30cm) slice tin with baking paper so it goes up the sides – you may need 2 pieces.

Melt the butter and sugar in a saucepan over a medium-low heat. Remove from the heat. Sift in the flour in and add the coconut. Stir to combine.  Flatten into the base of the tin in an even layer with your fingers – having a layer of clingfilm on top will stop the mixture sticking to your hands and make it easier to press out.

Bake in the oven for 12 minutes. Remove from the oven and allow to cool for 10 minutes.

Reduce the oven temperature to 160c regular bake.

Add the condensed milk, butter, brown sugar and golden syrup to a saucepan over medium-low heat. Stir until only just melted and combined, then remove from the heat and cool for 5 minutes.

Pour the caramel over the base and sprinkle with the cashew nuts. Return to the oven for 20-25 minutes – the edges of the caramel should start turning golden brown and the middle should still be a bit wobbly. Remove from the oven.

To make the icing, melt the chocolate and butter cream in a heatproof bowl sitting over a pot of simmering water (or microwave on high for 1 minute in a glass or ceramic bowl). Spread over the caramel. If you like, sprinkle with a little more flaky sea salt. Refrigerate to set, then slice and serve as you like.

Keeps for a week in the fridge (ha!).

42 Comments
  1. Trudy March 22, 2016 at 7:25 am Reply
    This sounds great!!
  2. Crystal March 22, 2016 at 7:48 am Reply
    Oh man this is sooooooo up my alley!! Would you recommend salted or unsalted cashews?
    • Chelsea Winter March 22, 2016 at 8:46 am Reply
      Salted would be nice but either will work.
  3. Kathleen McCorkindale March 22, 2016 at 7:54 am Reply
    Love the sound of this, will make it for an Easter treat.
  4. Lydia Parsons March 22, 2016 at 8:55 am Reply
    Love the GF option. Caramel delight.t
  5. Tina March 22, 2016 at 8:57 am Reply
    I'm afraid to ask how many calories? ??
    • Chelsea Winter March 23, 2016 at 4:45 am Reply
      No such thing as calories on my website ;)
      • Sarah Reading July 20, 2016 at 1:30 am Reply
        Love that! Its cut up before serving, so all the calories leak out!
  6. Shannon March 22, 2016 at 10:17 am Reply
    Lasts for a week. . Not in my fridge!!! Making tomorrow!!
  7. Alison Spurgeon March 22, 2016 at 5:30 pm Reply
    I can feel my heart going oh no already! Sounds divine
  8. Shona williams March 22, 2016 at 5:49 pm Reply
    I will be making this. GF option ?
  9. Glenda marshall March 22, 2016 at 6:30 pm Reply
    Is it 2 tins of condensed milk or is that meant to be 1? Not that I mind if it's 2 ?
    • Chelsea Winter March 23, 2016 at 4:44 am Reply
      2!
  10. Liz March 22, 2016 at 6:38 pm Reply
    Sounds yummy will be making this for Easter treats. Can you make the icing with just melted chocolate or do you need the butter to keep it a bit soft.
    • Chelsea Winter March 23, 2016 at 4:44 am Reply
      You can just do melted chocolate if you like.
  11. Leanne Le Sueur March 22, 2016 at 8:18 pm Reply
    yum
  12. Victoria King March 22, 2016 at 9:11 pm Reply
    Love the salty caramels from Bretagne, Perhaps this would bring back memories....will have to hide them from my husband!
  13. Charmaine Webber March 22, 2016 at 10:19 pm Reply
    What an Easter treat! Thank you for creating this Chelsea.
  14. Leilana Kemp March 22, 2016 at 10:49 pm Reply
    I think I'm in love ❤️ Guess who's going out to buy the ingredients ?
  15. Hazel Eades March 23, 2016 at 2:48 am Reply
    Yummy sounds totally decadent! Must give it a try
  16. Kaaren Beuth March 23, 2016 at 4:57 am Reply
    Great as a change for Hot x buns this Easter. Can't wait to try it. Sugar overload? What the heck. Happy Easter
  17. Kat March 23, 2016 at 10:52 pm Reply
    I have just made but it is really wobbly in the middle........ Have kept it in the oven for longer but still wobbly.... Am about to throw wobbly....
    • Chelsea Winter April 19, 2016 at 5:14 am Reply
      It should firm up as it cools?
  18. Alexandra Mason March 23, 2016 at 11:18 pm Reply
    I am making it as i speak I don't have any cashew nut so I'm improvising with macadamian nuts I hope it turns out just as yummy as yours! P.S that butter is amazing love the flakes of salt
  19. Jonelle March 30, 2016 at 1:20 am Reply
    I should not have made this....
  20. melissa May 13, 2016 at 3:14 am Reply
    Can I try this without the salt? We aren't big on the salted caramel could we change by using normal butter? Would this still work
    • Chelsea Winter June 6, 2016 at 9:54 pm Reply
      Yes that's fine.
  21. Leilana Kemp June 5, 2016 at 7:57 am Reply
    You just proved yet again how AMAZING you are, just made this and what a hit! Love it, job well done.
  22. Simon July 18, 2016 at 4:59 am Reply
    Holy cow! Amazeballs flavours! Well done Chelsea. I did switch in my own freshly churned butter though... hah!
  23. Sarah Reading July 19, 2016 at 11:34 pm Reply
    Oh man, look out weekend, this ones on the list!
  24. Becky. Sangster July 29, 2016 at 8:48 pm Reply
    This is absolutely delicious! A real treat!
  25. Tracey Kehl September 23, 2016 at 6:34 am Reply
    I made it to take to parents evenig at kindergarten last night.....in Switzerland! It was a hit only... 3 pieces left now my have gone to school and kindergarten, I can eat them and call it breakfast! Thanks so much for sharing your recipes on line I will be treating myself to all your books when we pop home to N.Z for Christmas!
  26. kashish October 1, 2016 at 9:47 am Reply
    Wow Love it!!!!!!!
  27. Steph November 12, 2016 at 11:19 pm Reply
    Hey Chelsea! I absolutely love this recipe! BUT I cannot seem to get the caramel to be as firm as you do in the picture above! Any tips! P.S. I have all your books and love every single recipe!
    • Chelsea Winter December 1, 2016 at 1:14 am Reply
      Yep just cook it in the oven 10 mins longer, your oven might be running cool!
  28. Danielle December 12, 2016 at 1:12 am Reply
    Hey Chelsea, just wondering if this would freeze well?
    • Chelsea Winter December 13, 2016 at 4:09 am Reply
      Yes it will.
  29. Christine March 29, 2017 at 9:46 pm Reply
    Just made this GF, weight watchers goes out the window!!! It's in fridge, but thinking it will set.
  30. Penita D October 11, 2017 at 11:07 am Reply
    Ohh my... The BEST, faster, NO FAIL chocolate caramel slice... Thsnks for making my life just a lil sweeter❤️??
  31. Penny March 13, 2018 at 11:40 pm Reply
    Hi there, can I substitute the coconut for something? My husband isn’t a huge fan of coconut or rolled oats, tricky!
    • Chelsea Winter March 24, 2018 at 12:50 am Reply
      You could just try a little extra flour?
  32. Penita December 16, 2018 at 10:47 am Reply
    Still the best... Equally double down for Christmas pressy... All our Teachers love it.. Better than buying boring old Roses.. Lol.. Merry Christmas Ms Chelsea🤶🏽❤️

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