Dulce de leche slice
A recipe from the Good Food collection.
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- 2 × 400 g (14 oz) tins condensed milk
- 2 tablespoons dark rum
- 50 g (1¾ oz) unsalted butter
- 185 g (6½ oz/1 cup) soft brown sugar
- 220 g (7¾ oz/1¾ cups) plain (all-purpose) flour
- 45 g (1⅔ oz/½ cup) desiccated coconut
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon natural vanilla extract
- 180 g (6¼ oz) unsalted butter
- 200 g (7 oz) milk chocolate, chopped
- 20 g (¾ oz) Copha (white vegetable shortening), chopped
1. To make the caramel, combine the condensed milk, rum and butter in a saucepan. Cook over low–medium heat, stirring constantly, for 15 minutes, or until a light caramel colour. Remove from the heat and set aside.
2. Preheat the oven to 200°C (400°F/Gas 6). Lightly grease a 16 × 26 cm (6¼ × 10½ inch) baking tin and line the base and sides with baking paper, extending the paper over the long sides for easy removal later.
3. Place the sugar, flour, coconut, baking powder, egg and vanilla in the bowl of a food processor and pulse in short bursts to combine. Place the butter in a saucepan and cook over medium heat for 6–8 minutes, or until light brown and nutty. Quickly add to the flour mixture and process until just combined. Press half the flour mixture into the prepared tin. Pour on the caramel, then sprinkle over the remaining flour mixture. Bake on the lowest shelf of the oven for 10 minutes. Transfer to a higher shelf and bake for 10–15 minutes, until golden. Allow to cool in the tin.
4. Place the chocolate and Copha in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn't touch the water. Cook, stirring occasionally, until the chocolate has melted. Spread over the slice. Refrigerate until the chocolate has set. Cut into pieces and serve.