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 Cuisines > Australian cuisine > Search results

Caramel slice

Ingredients:
3/4 cup desiccated coconut
1 cup self raising flour
1/2 cup caster sugar
125 g melted butter
Filling:
400 g can condensed milk
30 g butter (extra)
2 tbsp golden syrup
Topping:
150 g dark chocolate (chopped)
20 g copha

Directions:
1. Preheat oven to moderate (180 C), brush a 28x18cm shallow oblong cake tin with melted butter or oil.
2. Cover base with baking paper, extending over 2 sides, combine coconut, flour and sugar in a medium bowl, add butter, stir until well combined. Press into prepared cake tin, bake for 15 minutes or until golden brown.
3. To make filling: Combine milk, extra butter and syrup in a medium saucepan, stir over medium heat until boiling, lower heat, continue stirring for 5 minutes, remove from heat, spread over base in tin, bake for 10 minutes, remove and let cool.
4. To make topping: Place chocolate and copha in in a medium heat proof bowl, stand over pan of simmering water, stir until the chocolate has melted and is smooth, spread evenly over caramel filling and allow to set, when set cut into squares using a warm sharp knife.  
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