Ingredients 1 cup plain flour (gluten free if required)
1/2 cup brown sugar
1/2 cup desiccated coconut
125 g butter, melted
2 x 395 cans sweetened condensed milk
1/3 cup golden syrup
200 g dark chocolate
1 tbsp oil
This chocolate and caramel slice is easy and delicious
Preheat the oven to 180C. Grease and line a 22 cm x 32 cm baking pan with baking paper.
Combine the flour, sugar, coconut, melted butter and press into the pan. Bake for 15 minutes or until golden brown.
Mix the base ingredients and use fingers or the back of a spoon to press firmly into the pan
While the base is cooling, stir the remaining butter, condensed milk and syrup in a saucepan over low heat until smooth and not grainy.
A low heat will melt the butter and sugar while not burning the caramel
Pour the caramel over the base and bake for 20 min or until golden. Set aside.
Melt the chocolate and oil in a saucepan, stir until smooth and pour over the slice evenly. Use the rough side of a butter knife to make a pattern or tilt pan to make a smooth glossy finish.
Put in the fridge until set. Cut into squares with a hot knife and serve.