Caramel Slice

Ingredients

• 150g plain flour
• 80g brown sugar
• 45g desiccated coconut
• 125g unsalted butter, melted
• 125g unsalted butter, roughly chopped
• 80g brown sugar
• 1 tsp vanilla extract
• 395g sweetened condensed milk
• 200g chocolate
• 1 tbsp vegetable oil

Method

1. Preheat oven to 180°C (fan 160°C)

   Grease and line a 28x18cm rectangle pan with baking/parchment paper. Have overhang for ease of removal.

2. Mix together 150g flour, 80g brown sugar, 45g coconut, and 125g melted butter

   Mix together and press firmly into the bottom of the pan

3. Bake for 15 minutes until the surface is golden
4. Lower oven to 160°C (fan 140°C)
5. Place 125 butter, 80g brown sugar and 1tsp vanilla in a saucepan over medium low heat.

   When the butter is melted, whisk to combine with sugar, then let it come to a simmer.

6. When butter begins to simmer, add condensed milk

   Whisk constantly for a few minutes, until you start getting some big slow bubbles.

7. Cook until bubbling, remove from heat, and pour over base

   Once bubbles start appearing, whisk for 1 another minute, then pour onto cooked biscuit base. Tilt pan to spread evenly.

8. Bake for 12 minutes

   Don't worry if you get splotchy brown bits (this happens with ovens that don't distribute heat evenly).

9. Cool on counter for 20 minutes then refrigerate 30 minutes

   Cooling before adding the chocolate is essential to it setting correctly and evenly.

10. Place chocolate and oil in a microwave proof bowl

    Microwave in 30 second bursts, stirring in between, until chocolate is fully melted

11. Pour chocolate over caramel and tilt to spread evenly.
12. Refrigerate 1 hour or until set before cutting

    Remove from fridge and leave out for 5 minutes to take chill out of chocolate slightly. Then cut into bars or squares to serve!