Chocolate Caramel Slice
To get a thicker layer of caramel you bake the slice in a 20cm square cake pan.
½ cup brown sugar, firmly packed
2/3 cup desiccated coconut
2/3 cup self-raising flour
85g butter, melted
2 tablespoons golden syrup
1 x 395g can sweetened condensed milk
150g milk or dark chocolate
Preheat oven to 180˚C or 160˚C fan-forced.
Grease and line a 20cm square cake pan with baking paper.
To Make Base: Stir brown sugar, coconut, and flour together in a large bowl until well combined. Add butter and mix until well combined. Firmly press mixture into pan using the back of a spoon.
Bake for 10-12 minutes or until lightly browned and slightly risen. Set base aside to cool for about 20 minutes while making the caramel. Leave oven on.
To Make Caramel: Place butter and golden syrup in a medium, heavy-based saucepan over medium heat, stirring occasionally. When butter has melted, add condensed milk. Stir constantly over medium heat for about 9-12 minutes, until caramel thickens.
Gently spread caramel evenly over base. Return to oven for a further 10-12 minutes. A ½ cm of lightly browned caramel should form around the edges of the slice.
Allow slice to cool to room temperature.
To Make Topping: Melt the chocolate in a small saucepan over a very low heat, stirring constantly. Spread melted chocolate over caramel.
Refrigerate slice until chocolate is set, about 30 minutes.
Remove slice from pan and cut into pieces. Use a hot dry knife to cut the slice.
Store slice in an airtight container in the fridge.