Nadia Lim: Wicked Coffee, Toffee and Walnut Slice

There’s one word to describe this slice: wicked. Having it in the house is a hazard as you will keep going back to slice off a little more every time you pass the kitchen bench. Personally, I have to plan who I’m going to give it to before I bake it because I don’t have the willpower to only have one piece. It is, without a doubt, one of the best caramel slices you will ever eat. The coffee part is optional. 

Makes 25 pieces
Prep time 15 minutes
Cook time 40 minutes + 2–3 hours in the fridge
GF (use ground almonds) 

BASE
¾ cup fine (quick cook) rolled oats (or ground almonds)
1¼ cup desiccated or shredded coconut
6 medjool dates (or dried figs), pitted (or 10 normal dried dates soaked in hot water for 5 minutes, then well drained)
Pinch of salt
6 Tbsp melted butter (or coconut oil) 

TOPPING
120g butter, cubed
⅓ cup golden syrup
2 x 395g cans sweetened condensed milk
1 cup walnuts, roughly chopped
3–4 tsp instant coffee granules, dissolved in 2 Tbsp boiling water (optional)
 

1. Preheat oven to 180°C. Line the base and sides of a 20cm square baking tin with baking paper.

2. Place oats, coconut, dates, salt and butter in a food processor (or see Tips) and blitz until well combined and the mixture holds together when you pinch it between your fingers. If it doesn’t hold together, you may need to add a little more butter. Press mixture into lined baking tin, pressing down firmly with the back of a wet spoon or spatula. Bake for 10 minutes while you make the topping.

3. To make the topping, place butter and golden syrup in a pot and stir over low heat until the butter has melted and everything is smooth and combined. Take off the heat and stir in condensed milk and coffee (if using) until smooth.

4. Pour caramel over the base and scatter walnuts on top. Bake for a further 30 minutes until golden and a little bubbly. Refrigerate for at least a few hours until cold, then slice into 25 squares. 

TIPS
⭐  If you don’t have a food processor, boil dates with a splash of water, stirring often, until a mushy paste. Then mix with remaining base ingredients. 

⭐  It helps to use a hot, wet, sharp knife to cut the slice. 

⭐  To make a chocolate caramel slice, replace the walnuts with a chocolate icing made by beating butter with icing sugar and dark cocoa powder (or a mixture of melted chocolate and butter). 

Energy 1085kj / 260kcal   Carbs 24.9g    Protein 4.9    Fat 15.5g    Sat Fat 9g    Sugars 23.3g
(approximately per serve)

 Edited extract from Let’s Eat, written and published by Nadia Lim, RRP$49.99, nadialim.com