If you ever feel like baking it up one day, this is the winner recipe. There are a few layers to make but it's worth it - it lasts so long as each piece is savoured in its sweetness. It's perfect for treating people to something special or for kiddies who adore it. The dark chocolate that I recommend to use in the icing helps balance the sweetness in the caramel for a more adult flavour. It tastes as you hope it would.
Recipe contributed by Gabrielle Ship.
Pictured: Caramel Slice
1 cup plain flour
½ cup desiccated coconut
½ cup brown sugar
125g (4 oz) butter, melted
Caramel filling-
1/3 cup golden syrup
125g (4 oz) butter, melted
2 x 400g (14 oz) cans sweetened condensed milk
Chocolate topping-
185g (6 oz) dark chocolate
3 tbsp vegetable oil
Preheat oven to 180°C. Line a 20cm x 30cm (8 x 12 in) slice tin lined with non-stick baking paper.
Place flour, coconut, sugar and butter in bowl and mix well.
Press mixture into tin and bake 15- 18 minutes or til brown.
Caramel – Place golden syrup, butter and condensed milk in saucepan over low heat and stir 7 minutes or til caramel has thickened slightly. Pour over cooked base and bake 20 minutes or til caramel is golden. Refrigerate slice til cold.
Chocolate – Place chocolate and oil in saucepan over low heat and stir til melted. Remove from heat and allow to cool slightly before spreading over slice.
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Pictured: The three layers of Caramel Slice – base, caramel, chocolate
Refrigerate til firm and cut into slices.
Makes at least 24 slices