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Chocolate Caramel Slice Recipe

Ingredients

How to make it

  • Preheat oven to 180 deg C
  • Place flour, coconut, sugar and butter in a bowl and mix to combine
  • Press into a 20 by 30cm cake tin lined with non-stick baking paper and bake for 15-18 mins or until golden brown
  • To make caramel filling, place golden syrup, extra butter and condensed milk into a saucepan over low heat and stir for 7 mins or until combined and thickened
  • Pour caramel over the cooked base. Return the slice to the oven and bake 5-7 mins or until the caramel is golden
  • Place in the fridge until cold
  • To make choc topping, place the chocolate and oil into a saucepan over low heat and stir until melted
  • Remove form the heat and cool lightly, then spread over the caramel
  • Refrigerate until firm
  • Slice into pieces with a heated knife to serve

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The Cook

wrigggit Perth, Australia

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