Chocolate Caramel Slice

A slice that is simple to make and keeps well. Great for morning and afternoon teas.

Makes 24 pieces

For the Base

50g plain flour

50g self-raising flout

60g desiccated coconut

75g light brown sugar

65g butter, melted and cooled

Preheat the oven to 180C. Line the base and sides of a shallow 18cm x28cm tin with a piece of non-stick baking paper, allowing the paper to extend about 5cm above the sides.

Sift the flours together into a medium mixing bowl. Stir in the coconut and sugar and make a well in the centre. Add the butter and use a wooden spoon to stir until well combined. Use the back of a spoon to press the mixture firmly over the base of the lined tin. Bake for 12-15 minutes or until lightly coloured. Set aside.

For the filling

2 x 395g tins condensed milk

115g golden syrup

60g butter, chopped

Combine the condensed milk, golden syrup and butter in a small saucepan. Use wooden spoon to stir constantly over low heat for about 10 minutes, until the mixture boils and darkens in colour slightly. Immediately pour over the pastry base. Bake for 15 minutes or until golden brown. Transfer to a wire rack and allow to cool in the tin.

For the topping

125g dark chocolate, chopped

20g butter

Combine the chocolate and butter in a heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn't touch the water). Stir with a metal spoon until the mixture is smooth. Remove from the heat and cool slightly.

Spread the topping over the cooled filling. Set aside at room temperature until the chocolate sets. Cut into squares or fingers to serve. 

Tips:

On warm days, you may need to put the slice in the refrigerator to help the chocolate set.

This slice will keep in an airtight container, layered with non-stick baking paper, in a cool place for up to 5 days (like it's going to last that long, right!?!). Refrigerate slice if the weather is warm.