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Chocolate Caramel Slice

Ingredients Chocolate caramel bars Biscuit Base: 1 cup plain flour 2 teaspoon baking powder ⅔ cup Huletts Sun Sweet sugar, firmly packed ⅔ cup desiccated coconut 80g butter, melted Caramel Filling: 800g sweetened condensed milk, you can use 2 x 395g cans. 50g butter 5 tablespoons Huletts Golden Syrup Chocolate Topping: 200g dark chocolate 30g canola oil Baking Temperature Preheat the oven to 180ºC.

Method

1. Grease and line a 20 cm (8") square cake pan with non-stick baking paper.
2. In a bowl mix together the dry ingredients for the biscuit base. Make sure there are no brown sugar lumps. Mix through the melted butter. Press into the base of the prepared cake pan. Use the back of your hand to make it even and level. Bake at 180ºC for 15 mins. The base will have risen and be just starting to colour. Remove from the oven and leave to cool.
3. While the base is baking add the caramel filling ingredients to a small pan stir over a low heat until the butter has melted and the filling is smooth. Continue stirring, the mix will be just bubbling, continue to stir for five minutes. Pour over the still warm base and return to the oven for a further 15 minutes. The filling will just be starting to colour on the top. Remove from the oven and leave to cool.
4. Add the chocolate topping ingredients to a medium sized microwave safe bowl and microwave on high for 45 seconds. Stir until smooth. You may need to microwave again for a further 20 seconds. For more information on How to Melt Chocolate - click here. Pour over the cooled caramel filling. Spread to the edges. Tap the slice gently on the bench to level the chocolate. Leave to set.
5. Cut the chocolate caramel bars into as many portions as you like. Sometimes it is easier to slice if you set in the refrigerator first. To make a clean cut through the chocolate, warm your knife first and clean between each cut.
6. This chocolate slice recipe will keep for a week if stored in an air-tight container in the refrigerator.