Total Time
45mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C.
  2. 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).
  3. Bake for 15 minutes or until lightly browned. Allow to cool slightly.
  4. 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).
  5. Allow the caramel to cool slightly before pouring over the base and spreading evenly.
  6. 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.
  7. Spread the chocolate evenly over the caramel. Place in the fridge until firm. Cut into squares, rectangles or triaangles!