Caramel Slice

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My Family love caramel slice. So much so that when my youngest was 3 years old I would regularly find him hiding in the bottom of the pantry cupboard, with the container of caramel slice in hand and a chocolate/caramel grin. Now he still loves caramel slice but being eight I haven’t found him sneaking it lately , or he has just become better at hiding and not getting caught :-).

But whom can blame him, its hard to pass up this decadent slice with a crunchy base, gooey caramel middle and smooth chocolate top. This is a Donna Hay recipe from Simple Essentials Chocolate (https://www.donnahay.com.au/online-store/books/simple-essentials-chocolate) . I have been making this slice for many years, and find no matter whom I’m making it for it is always a hit.

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Recipe:
biscuit base;
150g Plain flour
40g desiccated coconut
90g brown sugar
125g melted butter

caramel filling;
1/3 cup golden syrup
125 melted butter
2 x 400g cans sweetened condensed milk

chocolate topping;
185g dark chocolate
3 teaspoons vegetable oil

Preheat oven to 180 degrees. Place flour, coconut, sugar and butter in a bowl and mix well. Press mixture into a 20cm x 30cm slice tin lined with non-stick baking paper and bake a for 15 -18 minutes or until golden brown.

To make caramel filling , place the golden syrup, butter and condensed milk in a saucepan over low heat  and stir for 7 minutes or until caramel has thickened slightly. Pour over cooked base and bake for 20 minutes or until the caramel is golden. Refrigerate until slice is cold.

To make chocolate topping, Place chocolate and oil in a saucepan over low heat and stir until melted. Spread slice with the topping.

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