This slice is incredibly decadent. A crunchy biscuit base, smothered in a gooey, golden caramel layer and a creamy milk chocolate topping. It was perfect to serve at my brother's birthday afternoon tea - he loves caramel! And it's easy to see why with this slice. YUM!!!
For the base:
180g plain (all-purpose) flour
50g dessicated coconut
105g brown sugar
135g butter, melted
For the caramel layer:
85mls golden syrup (approx. 1/3 cup)
130g butter, chopped
2 x 395g cans condensed milk
For the chocolate layer:
195g milk chocolate
15mls vegetable oil (approx 3 teaspoons)
Preheat oven to 180°C (350°F). Line a 20 x 30cm (8 x 12 inch) tin with baking paper.
In a medium bowl, combine flour, coconut and butter and stir to combine. Press mixture into tin in an even layer (you can roll a cylindrical plastic cup/glass across to help you do this – it helps create a smooth and even layer). Bake for 16-18 minutes or until a light golden brown.
Meanwhile, make the caramel by combining the golden syrup, condensed milk and butter in a medium saucepan. Stir constantly (to prevent the caramel on the bottom of the saucepan from burning – don’t panic if this happens, there may be little flecks of burnt bits in the caramel but it won’t matter once the slice is tasted with all layers together) over a medium-low heat for about 10 minutes (depending on the heat of your stovetop.)
Pour caramel mixture over the hot base and return to oven for approximately 16-20 minutes or until caramel is a golden (or caramel) colour (you may have to rotate the tin in the oven to ensure the caramel is browning evenly).
Transfer tin to wire rack to cool briefly, then move to the refrigerator to cool completely.
Meanwhile, combine the chocolate and oil in a double boiler, or small heatproof bowl set up over a saucepan of just simmering water. Stir well until chocolate is melted and smooth.
Pour chocolate mixture over refrigerated slice and spread for an even coating of the surface. Return to the refrigerator and cool until firm, then using a large, warm knife cut into desired slices.
Makes approximately 25-30 pieces.
Source: Adapted from Donna Hay Modern Classics Book 2