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Caramel slice recipe
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 Ingredients:
- 1 cup (150g) plain flour, sifted
- 1/2 cup (40g) desiccated coconut
- 1/2 cup (90g) brown sugar
- 125g butter, melted
Caramel filling:
- 1/3 cup (115g) golden syrup
- 125g butter, chopped
- 2 x 395g cans sweetened condensed milk
- chocolate topping
- 200g dark chocolate, chopped
- 1 tablespoon vegetable oil
Method:
- Preheat oven to 180˚C. Place the flour, coconut, sugar and butter in a bowl and mix well to combine. Using the back of a spoon, press into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 20–25 minutes or until golden.
- While the base is cooking, make the caramel filling. Place the golden syrup, butter and condensed milk in a saucepan over low heat and cook for 6–7 minutes, stirring continuously, or until the butter has melted and the caramel has thickened slightly. Pour over the cooked base and bake for 20 minutes or until golden. Refrigerate until cold.
- To make the chocolate topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water, and stir until melted and smooth. Pour over the caramel mixture and refrigerate for 30 minutes or until firm. Makes 15.
Credits: Book: A Cook’s Guide, Recipe: Donna Hay, Photograph: William Meppem, Published by Harper Collins, Available from book stores, RRP $35
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