Caramel Slice

• flourplain200g
• brown sugarin the base90g
• desiccated coconut60g
• butter125g base + 125g caramel250g
• milksweetened condensed milk (1 tin)395ml
• golden syrup2 tbsp
• dark chocolate, chopped200g
• oilinto the chocolate1 tbsp

Method

1. 1

   Preheat oven to 180°C and line a 20×30cm slice tin with baking paper.

2. 2

   Mix flour, brown sugar, and desiccated coconut. Stir in melted butter to make a sandy base; press firmly into the tin.

   Use the back of a glass to compact the base.

3. 3

   Bake the base until set and lightly golden, about 15 minutes.

4. 4

   In a saucepan, simmer condensed milk, butter, and golden syrup, stirring constantly, until thick and amber.

   Don't stop stirring — it'll catch on the bottom.

5. 5

   Pour caramel over the warm base, smooth, and bake another 12 minutes until set and bubbling.

6. 6

   Cool fully, then chill 30 minutes.

7. 7

   Melt dark chocolate with a splash of oil; pour over the chilled caramel and spread thinly. Set then slice with a hot knife.

   A hot knife = clean cuts through the chocolate.

Per serving

285

kcal

3g

protein

28g

carbs

18g

fat