Chocolate Caramel Slice
- 1/2 cup plain flour
- 1/2 cup self raising flour
- 1 cup desiccated coconut
- 150 g butter
- 1/2 cup light brown sugar
- 50 g butter
- 2 Tbs honey
- 1 tin sweetened condensed milk
- 70 g butter
- 150 g dark chocolate
Preheat the oven to 180C. Prepare a shallow ‘squares’ tin (around 17cm by 26cm) by spraying with Pam spray first and then lining with baking paper.
In a bowl, sift the two flours together and add in the coconut.
In a saucepan, combine the butter and brown sugar and allow to melt and combine.
Pour the butter mixture into the flour mix and stir to combine completely.
Press this into your prepared tin and place in the oven to bake for 10 minutes.
Cool to room temperature.
Melt the butter, honey and condensed milk together in a clean saucepan. Stirring continuously, cook for around another 10 minutes - make sure it doesn’t catch and burn on the bottom. When the base is cool and the condensed milk mixture is ready, pour the mixture onto the top of the baked base.
Return to the oven and cook for a further 20 minutes.
Remove and cool.
Melt the butter and dark chocolate in the microwave for 1 minute. Stir to combine completely. Pour over the cooled slice.
Place in the fridge to set the chocolate topping.
Lift from the pan and cut into squares to serve.