Gooey and chewy Caramel Slice
This delicious treat will keep for 5 days in the fridge in an airtight container – but it probably won’t last that long!
1 cup plain flour
1 cup brown sugar*
1 cup desiccated coconut
*the amount of sugar can be halved if you prefer it to be less sweet
395g can condensed milk
2 tbsp golden syrup
150g cooking or milk chocolate
For the base, melt 125g of butter in the microwave or a saucepan over a low heat.
In a bowl, combine the butter with the flour and sugar, making sure you break up any lumps in the sugar.
Press the mixture into a small baking tray lined with baking paper and bake at 180˚ C for 10 minutes. Set aside to cool.
For the caramel filling, put condensed milk, golden syrup and the remaining 30g of butter into a saucepan.
Over a medium heat, stir until all the ingredients are combined.
Let the mixture simmer for 5 minutes and keep stirring so it doesn’t burn. It will turn golden brown (the darker the caramel, the chewier it will be).
Smooth the caramel mixture over the base and bake for 15 minutes at 180° C.
Set aside to cool.
Break the chocolate into squares and microwave in 30 second bursts, stirring in between, until the chocolate is melted.
Smooth the melted chocolate over the top of the caramel layer.
Chill in the fridge until set.
Cut into squares and try not to eat it all at once!