We all love the traditional Caramel Slice, but it is so full of sugar and fat! Here is a slightly healthier version – with all the taste and less than half the fat!
Recipe submitted by Anita Farmer
Method
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Preheat the oven to 180 degrees.
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Line a lamington tin with baking paper and set aside.
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Put the apricots or dates into a food processor and process until almost pureed.
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Add the flour, cocoa, coconut and sugar and process until just combined.
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Separate the yolks from the whites.
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Place the egg whites in a bowl and using an electric mixer, beat until soft peaks form.
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Fold the fruit mixture into the beaten egg whites.
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Press the mixture into the bottom of the lamington tin.
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Use a smooth drinking glass on its side to roll the mixture to get an even layer.
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Bake the biscuit base for 10 minutes.
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Meanwhile, in a small saucepan combine the skim condensed milk and golden syrup over medium heat and cook stirring constantly for 5 - 7 minutes or until the mixture thickens slightly and becomes a golden colour.
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Turn off the heat and allow the mixture to cool for a few minutes before beating in the egg yolks with a whisk.
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Spread the caramel mixture over the biscuit base.
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Reduce the oven temperature to 150 degrees and bake for 12 minutes.
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Remove and allow the slice to cool to room temperature and then refrigerate until firm.
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Melt the chocolate in the microwave until smooth and glossy.
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Pour over the caramel slice and use knife to evenly spread the mixture. Place back in the fridge for the chocolate to set and serve immediately.
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This caramel slice will keep in the fridge covered for up to five days.
