Caramel Slice

Ingredients

1 cup plain flour, sifted
1/2 cup desiccated coconut
1/2 cup brown sugar
125g unsalted butter, melted

125g unsalted butter, chopped
2 x 395g cans sweetened condensed milk
1/2 cup golden syrup

200g 70% dark chocolate
1 tbsp vegetable oil

Method

Preheat oven to 175 degrees celsius.
Lightly grease and line a 20cm x 30cm slice tin with baking paper.
Place flour, coconut, sugar and melted butter into a bowl and mix to combine.
Press mixture evenly across the lined tin, using the back of a spoon, or a pallet knife to even and flatten out.
Bake for 15-20 minutes or until evenly golden brown.
Remove and rest aside on a cooling rack - this will ensure the base remains biscuity.

In a medium saucepan, place the condensed milk, golden syrup and chopped butter.
Over a low-medium heat, whisk consistently until butter has melted, and mixture has thickened - approx 5 minutes. Continue whisking while cooking to avoid caramel catching on base of saucepan.
Pour caramel over biscuit base, using a spatula to ensure all is removed from saucepan, and to spread evenly in tin.
Bake in oven for 15-20 mins until top is evenly golden and bubbling.
Allow to cool on rack before transferring to fridge until cold.

In a heatproof bowl over a small saucepan of water, add chocolate and melt over a low heat.
When chocolate is melted, add oil and mix thoroughly (the oil will allow the chocolate to cut easier, instead of snapping).
Pour chocolate mixture over caramel and tilt tin to evenly cover.
Refrigerate until firm.
Using a warm knife, cut into squares.
Keep refrigerated for up to a week.