Chocolate Caramel Slice

Makes about 20 slices

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Ingredients

CARAMEL FILLING & CHOCOLATE TOPPING

Caramel Filling

1/3 cup golden syrup

125 grams butter – chopped

2 x 395 gram tins condensed milk

Chocolate topping

200 grams dark chocolate

BASE

• 1 cup plain flour

• ½ cup desiccated coconut

• ½ cup brown sugar

• 125 grams butter – melted

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Method

1. Preheat oven to 180’C

2. Line a 20cm x 30cm baking tin with baking paper

3. Put the flour, coconut, brown sugar and butter in a bowl and mix well to combine

4. Press the base into the tin

5. Bake 20-25 minutes until golden brown

6. While the base is cooking, make the caramel filling

7. Put the golden syrup, butter and condensed milk in a medium saucepan and, stirring constantly, cook over a low heat for 6-7 minutes until the caramel has thickened slightly

8. Pour caramel over the cooked base

9. Bake a further 15-20 minutes at 180’C

10. Remove from oven, allow to cool, then refrigerate until cold

11. Melt the chocolate and stir until smooth and glossy

12. Pour over the caramel mixture and refrigerate until chocolate has set

13. Cut with a hot knife so you don’t crack the chocolate topping.