Caramel Slice Recipe

Makes:

16 pieces

Ingredients:

Base: 

1 cup plain flour, sifted

1/2 cup brown sugar

1/2 cup desiccated coconut 

125g butter, melted

Filling: 

400g can sweetened condensed milk

2 tablespoons golden syrup 

Topping:

60g butter, melted

60g copha, chopped

125g cooking chocolate, chopped.

Method:

Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.

Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.

Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.

Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.