This is an oldie but a goodie.
I don’t know if this is a popular slice in other parts of the world but here in Australia it is a long time favourite of children and adults alike.
Over the years I have made this slice I have discovered the secret is not to over cook it. Which means to watch it in the oven, and follow my instinct over the recipe.
Over cooking makes the caramel chewy and the base too hard.
Caramel Chocolate Slice Recipe
1 cup SR flour
1 cup coconut
1 cup firmly packed brown sugar
125g melted butter
400g can sweetened condensed milk
2 tbsp golden syrup
125g dark chocolate
Lightly grease a slice pan
Mix all the BASE ingredients together and press into the pan.
Bake for 15 minutes
Put all the FILLING ingredients into a small pot and stir over low heat for ten minutes, or until golden brown
Pour the hot filling over the base and put back in the oven for 5-10 minutes.
Watch it carefully and when it starts to bubble and brown, take it out.
Put the TOPPING ingredients into a bowl and microwave on low for a minute at a time until chocolate melted.
Pour chocolate mixture over the caramel slice and refrigerate.
Take it out of the fridge before it cools too much, and cut into squares.
And then eat, eat, eat till you make yourself sick.