While the recipe is a three step process, it is a really easy slice to make with great results. Everyone loves this slice.
Ingredients:
Base
1/2 cup brown sugar, firmly packed
2/3 cup desiccated coconut
2/3 cup self-raising flour
85g butter, melted
Caramel centre
30g butter
2 tablespoons golden syrup
1 can sweetened condensed milk
Ingredients:
1/2 cup brown sugar, firmly packed
2/3 cup desiccated coconut
2/3 cup self-raising flour
85g butter, melted
Caramel centre
30g butter
2 tablespoons golden syrup
1 can sweetened condensed milk
Chocolate topping
150g milk or dark chocolate
1 tsp oil
Method:
Preheat oven to 160 degrees Celsius (fan-forced). Grease and line a 20cm square cake pan. I like to create an overhang with the baking paper to ensure easy removal of the slice from the pan once baked.
150g milk or dark chocolate
1 tsp oil
Method:
Preheat oven to 160 degrees Celsius (fan-forced). Grease and line a 20cm square cake pan. I like to create an overhang with the baking paper to ensure easy removal of the slice from the pan once baked.
Base
Add the brown sugar, coconut, and flour in a large bowl and stir lightly until well combined. Add in the melted butter and stir to combine before pressing the mixture into prepared pan - a back of a spoon or your fingertips are the easiest ways.
Pop in the oven and bake for 10-12 minutes, or until lightly golden on outside and slightly puffed in the centre.
Set it aside to cool while you make the caramel.
Caramel filling
You can do the caramel a couple of ways, either in a saucepan or in the microwave.
Saucepan - Over medium heat add butter and golden syrup to a small heavy-based saucepan and stir occasionally. Add the condensed milk once the butter has melted and stir continuously for about 10-12 minutes. Mine was done it 10 - is is ready when the caramel has thickened.
Carefully spread this over the base and put it back in the oven for 10-12 minutes. Again, mine was done in 10. It is done when the caramel has darkened around the outside, forming a 1/2 cm frame.
Leave to cool.
Add the brown sugar, coconut, and flour in a large bowl and stir lightly until well combined. Add in the melted butter and stir to combine before pressing the mixture into prepared pan - a back of a spoon or your fingertips are the easiest ways.
Pop in the oven and bake for 10-12 minutes, or until lightly golden on outside and slightly puffed in the centre.
Set it aside to cool while you make the caramel.
Caramel filling
You can do the caramel a couple of ways, either in a saucepan or in the microwave.
Saucepan - Over medium heat add butter and golden syrup to a small heavy-based saucepan and stir occasionally. Add the condensed milk once the butter has melted and stir continuously for about 10-12 minutes. Mine was done it 10 - is is ready when the caramel has thickened.
Carefully spread this over the base and put it back in the oven for 10-12 minutes. Again, mine was done in 10. It is done when the caramel has darkened around the outside, forming a 1/2 cm frame.
Leave to cool.
Chocolate topping
Chop the chocolate into small pieces and put in a microwave safe bowl. Microwave on medium for a minute. Check and stir. Microwave in 30 bursts on medium until melted. Be careful not to burn it. Stir in oil. The oil makes the chocolate easier to slice through once set.
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