Chocolate Caramel Slice

This is happiness in one single bite! Both my Mum and Nana would make this alot, and I have to say it was quite often in our fridge for me and my sister for an after school treat or for when we had family and friends over. It is a 3 step recipe but each step is so simple, my kids definately get involved so really anyone can do this.

Trust me you will not be able to stop at one piece of this. It is the perfect balance of sweetness, chewiness and decadence. It's one of those treats that does need to be stored in the fridge, I will advise to take them out a few minutes before you want to serve them so that the chocolate and caramel can soften slightly. The flavour is great at any temperature, but I prefer them just below room temp.

Chocolate Caramel Slice

Base

1/2 cup self raising flour

1/2 cup plain flour

1 cup desiccated coconut (unsweetened medium)

1 cup firmly packed brown sugar

125g unsalted butter, melted

Filling

1 tin ( 395g)sweetened condensed milk

40g butter

2 tblsp golden syrup (golden corn syrup)

Topping

200g good dark chocolate, coarsley chopped

2 tsp vegetable oil

Preheat oven to 180c (350f), grease a 20cm x 30cm tin and line with parchment paper. Combine sifted fours, sugar, coconut and butter in a bowl, mix well. Press into your prepared tin and bake for 15 minutes, until lightly browned.

In a medium saucepan melt butter, then add condensed milk and syrup. Pour over base and bake for 10 minutes. Set aside to cool

 

Fill a medium saucepan 1/4 way with water. Bring to the boil, reduce to a simmer and place a heat proof bowl on top. Put chocolate and oil in the bowl and melt, stirring occasionally. Pour over base and refridgerate for 3 hours or overnight.

Note

Store in the fridge.