Chocolate Caramel SLice

Ingredients

Base

• 50g plain flour

• 50g self-raising flour

• 60g desiccated coconut

• 75g brown sugar

• 65g unsalted butter, melted and cooled

Caramel Filling

• 2 × 395g tins of sweetened condensed milk

• 115g golden syrup

• 60g unsalted butter, chopped

Chocolate topping

• 125g dark chocolate, chopped

• 20g butter

Instructions

Base

1. Preheat oven to 180°C (160°C fan-forced).

2. Line the base and sides of a shallow 18 × 28cm tin with baking paper, allowing a 5cm overhang for easy removal.

3. Sift both flours into a medium mixing bowl. Add coconut and sugar; stir to combine.

4. Make a well in the centre and pour in the melted butter. Stir with a wooden spoon until evenly combined.

5. Press the mixture firmly into the base of the prepared tin using the back of a spoon.

6. Bake for 12–15 minutes, or until lightly golden. Set aside to cool slightly.

Caramel Filling

1. Combine condensed milk, golden syrup and butter in a small saucepan.

2. Stir constantly over low heat with a wooden spoon for about 10 minutes, until the mixture boils and deepens slightly in colour.

3. Immediately pour over the cooled base.

4. Bake for 15 minutes or until golden and set.

5. Cool in the tin on a wire rack.

Chocolate topping

1. Place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water (ensure the bowl doesn't touch the water).

2. Stir with a metal spoon until smooth. Remove from heat and allow to cool slightly.

3. Spread evenly over the cooled caramel layer.

4. Leave at room temperature to set.

5. Slice into squares or fingers to serve.

Tips

• On warm days, pop the slice into the fridge to help the chocolate set.

• Store in an airtight container, layered with baking paper, in a cool place for up to 5 days (not that it'll make it past day two…).

• Refrigerate if the weather is particularly warm.