Chocolate Caramel Slice

Chocolate Caramel SliceIngredients:

Base:

2/3 Cup Plain Flour

2/3 Cup Dessicated Coconut

1/2 Cup Brown Sugar, firmly packed

90g Butter, melted

Filling:

395g Can Sweetened Condensed Milk

2 Tbl Golden Syrup

50g Butter, melted

Topping:

150g Milk Cooking Chocolate, melted (I wanted a thick top, so I think I used more like 250g!)

Directions:

Preheat oven to 180C conventional or 160C fan-forced.

Grease and line a 20cm square cake pan or a slice tin with baking paper, extending 3cm above sides.

Place all base ingredients in a medium bowl and mix to combine.

Press mixture into base of prepared pan.

Bake for 15 minutes or until lightly golden.

Set aside to cool.

Place all filling ingredients into a medium saucepan and stir continuously with a wooden spoon over a moderate heat for 10 minutes or until thick and pale golden.

Spread filling over cooled base.

Bake for 6-8 minutes or until filling begins to brown around the edges.

Cool, then refrigerate for 2 hours. (I only waited about 1/2 hour because I’m impatient)

Spread melted chocolate topping over cold filling.

Refrigerate for 20 minutes or until chocolate has just set.

Remove slice from pan and cut into pieces.

Store slice in refrigerator, if there is any left.

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