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Chocolate caramel slice

AWW July 2009

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Dessert, Finger food
Favourite flavours: Cakes/baking

Chocolate caramel slice
INGREDIENTS

¾ cup (110g) plain flour
1/3 cup (25g) desiccated coconut
1/3 cup (75g) firmly packed brown sugar
90g butter, melted
395g can sweetened condensed milk
60g butter, extra
2 tablespoons maple syrup
200g dark eating chocolate, chopped
2 teaspoons vegetable oil
METHOD

Preheat the oven to 170°C (150°C fan-forced). Grease a shallow 22cm-square cake pan; line base and sides with baking paper, extending paper 5cm above edges.

Combine sifted flour, coconut, sugar and melted butter in a medium bowl; press mixture firmly over base of pan. Bake for about 15 minutes or until browned lightly; cool.

Combine condensed milk, extra butter and syrup in a small saucepan; stir over medium heat until smooth, pour over base. Return to oven; bake for 25 minutes. Cool.

Combine chocolate and oil in a small saucepan; stir over low heat until smooth. Pour chocolate over caramel. Refrigerate slice for about 3 hours or until set, before cutting.

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