Name: Caramel chocolate slice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3/4 cup self-raising flour, sifted; 3/4 cup coconut; 3/4 cup brown sugar, firmly packed; 125 gram butter, melted, plus 30g extra; 400 gram can sweetened condensed milk; 2 tablespoon golden syrup; 125 gram dark chocolate, chopped; 60 gram copha or butter

Ingredients

3/4 cup self-raising flour, sifted

3/4 cup coconut

3/4 cup brown sugar, firmly packed

125 gram butter, melted, plus 30g extra

400 gram can sweetened condensed milk

2 tablespoon golden syrup

125 gram dark chocolate, chopped

60 gram copha or butter

Method

1.Preheat oven to 180°C. Lightly grease and line a 20 x 30cm lamington pan with baking paper.

2.In a bowl, combine flour, coconut and sugar. Mix 125g butter through until combined. Press mixture firmly over base of pan. Bake for 10-15 minutes, or until lightly golden.

3.To make filling, combine milk, 30g butter and golden syrup in small saucepan. Stir constantly over low heat, without boiling, for 10-15 minutes until mixture is golden brown.

4.Pour hot filling over hot base and bake for a further 10 minutes. Allow to cool.

5.In a small saucepan, combine chocolate and copha. Melt over a low heat, stirring until smooth. Spread over filling. Allow to set at room temperature.

The caramel filling must be stirred constantly during cooking for perfect, smooth results and to prevent catching on the base of the pan.
Note

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Ingredients

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