Prep 20 mins
Cook 25 mins
A yummy slice that is great for morning teas and entertaining, plus it looks pretty impressive as well! For ease of cutting when the slice has set, I recommend cutting grooves in the chocolate whilst it is soft, and proceeding to cut with a hot knife when ready to cut, otherwise you'll find (as I did!) that the chocolate tends to crack everywhere...not that it affects the taste! I find a mixture of milk and dark chocolate tastes best for the topping, but you can use one or the other to suit your tastes.
- 1⁄2 cup plain flour
- 1⁄2 cup self-raising flour
- 1 cup desiccated coconut
- 1⁄2 cup brown sugar
- 100 g butter, melted
- 1 (400 g) can condensed milk
- 30 g butter
- 2 tablespoons golden syrup
- 200 g chocolate, melts (mixture of milk and dark chocolate)
- 1 tablespoon vegetable oil or 1 tablespoon grapeseed oil
- Preheat oven to 180°C.
- For the base, combine the flours, coconut, sugar and butter in a large bowl until all the ingredients are wet, and sticking together. Press into a lined slice tin (about 20x30cm).
- Bake for 15 minutes or until lightly browned. Allow to cool slightly.
- To make the caramel, place the condensed milk, butter and golden syrup in a small saucepan and whisk over a gentle heat until simmering. Continue simmering until the mixture is golden brown and thickened somewhat (this takes about 8 minutes).
- Allow the caramel to cool slightly before pouring over the base and spreading evenly.
- To make the topping, place the chocolate and oil in a small, heatproof glass bowl and stand over a pot of simmering water (ensuring that the bottom of the bowl does not make contact with the water). Stir until the chocolate is melted and smooth.
- Spread the chocolate evenly over the caramel. Place in the fridge until firm. Cut into squares, rectangles or triaangles!