Name: Chocolate caramel slice
Prep time: 50 min
Total time: 50 min
Ingredients: 1/2 cup (75g) plain flour; 1/3 cup (35g) cocoa powder; 1/2 cup (110g) caster sugar; 1 cup (80g) desiccated coconut; 125 gram unsalted butter, melted; 1 teaspoon vanilla extract; 1 egg; 125 gram butter, chopped, extra; 2 395g cans sweetened condensed milk; 1/3 cup (115g) golden syrup

Ingredients

1/2 cup (75g) plain flour

1/3 cup (35g) cocoa powder

1/2 cup (110g) caster sugar

1 cup (80g) desiccated coconut

125 gram unsalted butter, melted

1 teaspoon vanilla extract

1 egg

125 gram butter, chopped, extra

2 395g cans sweetened condensed milk

1/3 cup (115g) golden syrup

Method

1.Preheat the oven to 180°C (160°C fan-forced). Grease an 18cm x 26cm rectangular pan; line base with baking paper, extending paper 5cm over long sides.

2.Sift flour and cocoa into a medium bowl. Stir in sugar and coconut; make a well in the centre. Add melted butter, vanilla and egg; stir until combined.

3.Spoon mixture into the prepared pan; use the back of a spoon to press evenly over the base. Cover with a sheet of baking paper and press down firmly until even and smooth. Refrigerate for 15 minutes.

4.Meanwhile, stir extra chopped butter, condensed milk and syrup in a medium saucepan over a low heat until combined. Remove from the heat; pour over chocolate base. Bake for about 25 minutes or until the top is toffee-coloured; cool. Refrigerate.

5.Dust the top with a little extra cocoa; cut into squares.