Chocolate Caramel Slice

Ingredients:

  • 1 cup plain (all-purpose) flour
  • 1/2 cup desiccated coconut
  • 1/2 cup brown sugar
  • 125g (4 oz) butter, melted

Caramel Filling

  • 1/3 cup golden syrup
  • 125g (4 oz) butter, melted
  • 2 x 400g (14 oz) cans sweetened condensed milk

Chocolate Topping

  • 185g (6 oz) dark chocolate
  • 3 tsp vegetable oil
Chocolate Caramel Slice

Method:

1. Preheat the oven to 180°C (350°F). Place the flour, coconut, sugar and butter in a bowl and mix well. 

2. Press the mixture into a 20cm x 30cm (8 in x 12 in) slice tin lined with non-stick baking paper and bake for 15-18 minutes or until brown. 

3. To make the caramel filling, place the golen syrup, butter and condensed milk in a saucepan over low heat and stir for 7 minutes or until the caramel has thickened slightly. Pour over the cooked base and bake for 20 minutes or until the caramel is golden. Refrigerate the slice until cold. 

4. To make the chocolate topping, place the chocolate and oil in a suacepan over low heat and stir until melted. Remove from the heat and allow to cool slightly before spreading over the slice. Refrigerate until firm and cut into slices. Makes 24 slices.