Caramel Slice

Base
· ½ cup of firmly packed brown sugar
· 2/3 cup of desiccated coconut
· 2/3 cup of self raising flower
· 85g of melted butter

Caramel Filling
· 30g of butter
· 2 tablespoons of golden syrup
· 1 can of sweetened condensed milk

Topping
· 150g of milk chocolate

- Preheat oven to 180 degrees
- Grease a 20cm square cake pan and line the base and sides with baking paper
- Stir brown sugar, coconut and flour together in a bowl till well combined. Firmly press mixture into prepared pan.
- Set base aside to cool, leave oven on.
- Bake for 10-12 minutes till slightly brown and slightly risen.
- Place butter and golden syrup in a saucepan over medium heat, stirring occasionally. When the butter has melted, add condensed milk. Stir constantly over medium heat for about 9-12 minutes, until caramel thickens,
- Gently spread caramel evenly over base. Return to oven for a further 10-12mins (a 1/2cm border of browned caramel should form around the edges of the slice).
- Allow slice to cool at room temperature
- Melt the chocolate in a saucepan over a very low heat, stirring occasionally. Alternatively melt the chocolate in a glass bowl in the saucepan. Spread the melted chocolate over caramel.
- Refrigerate slice until chocolate is just set (30mins), then remove from pan and cut in to bite size pieces.
- Store in the fridge