squares - chocolate caramel slice
- For the Base
- 1 cup plain flour
- 1/2 cup brown sugar (firmly packed 1/2 cup desiccated coconut (fine, not shredded or flakes)
- 125 grams butter (melted) (4 ounces)
- For the Caramel
- 60 grams butter (2 ounces)
- 395 gram can sweetened condensed milk (12 1/2 ounces)
- 2 tablespoons golden syrup
- For the Topping
- 185 gram block dark eating chocolate (6 ounces)
- 2 teaspoons vegetable oil
Adapted from butterheartssugar.blogspot.com.au
To make the base
Preheat your oven to 180 degrees c. (350 f.) and line a 20 x 30cm tray with baking paper, making sure to cover the sides.
Add the flour, brown sugar, coconut into a medium bowl, pour in the melted butter and mix together. Press the base mixture into the prepared pan and flatten firmly with a spatula.
Bake the base for around 15 minutes, until it is lightly golden. Remove from the oven and set aside to cool.
While the base is baking prepare the filling.
To make the Caramel filling
Add the condensed milk, butter and golden syrup into a small saucepan.
Stir over a low heat until the caramel is smooth and thickened.
Remove the pan from the heat and allow to cool.
To make the slice
Pour the cooled caramel over the base and return to the oven for around 15 minutes until the caramel has turned golden brown. (It will be darker around the edges and set toward the middle, if not return to the oven for another 2 minutes or until done)
Allow the slice to cool completely before spreading over the chocolate topping.
To make the chocolate topping
Break the chocolate into a microwave safe bowl, heat for 30 seconds at a time until chocolate is melted and smooth, stir in the vegetable oil.
Pour the chocolate mixture over the caramel and smooth out. Place the slice in the fridge and chill for about 30 minutes until set.
Cut into squares with a dry warm knife.