Chocolate Caramel Slice, just like mother used to make, except my Mother still hasn’t handed over her treasured recipe for such delights, so in the end I took to the internet and found a few, this is almost right .. the Caramel tastes roughly the same and the biscuit layer is (in my opinion) better, I’ve made some modifications of my own to it …

of course the picture is of one of our first attempts, the later ones have the chocolate smoothened and a slightly thicker biscuit layer … Read on and enjoy ….

Preparation time: about 35 minutes (excludes baking time).

Base

• 112g (1/2 cup, firmly packed) brown sugar
• 56g (2/3 cup) desiccated coconut
• 100g (2/3 cup) self-raising flour
• 85g butter, melted

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.

Stir brown sugar, coconut, and flour together in a large bowl until well combined. Add butter and mix until well combined. Firmly press mixture into prepared pan using the back of a spoon.

Bake for 10-12 minutes or until lightly browned and slightly risen.

Set base aside to cool for about 10-20 minutes (while making caramel). Leave oven on.

Caramel Filling

Place butter and golden syrup in a medium, heavy-based saucepan over medium heat, stirring occasionally. when butter has melted, add condensed milk. Stir constantly over medium heat for about 9-12 minutes, until caramel thickens.

Gently spread caramel evenly over base. Return to oven for a further 10-12 minutes (a 1/2cm border of lightly browned caramel should form around the edges of the slice).

Allow slice to cool to room temperature.

Topping

• 150g milk or dark chocolate, melted (we use Cadbury Dairy Milk chocolate)
• 2 tablespoons of Kremelta

Melt the chocolate in a small saucepan over very low heat, stirring frequently. Alternatively, melt the chocolate in a double boiler or in a microwave-safe bowl in the microwave. Mix in 2 tablespoons of Kremelta during the melting to allow for easy spreading of the chocolate. Spread melted chocolate over caramel.

Refrigerate slice until chocolate is just set, about 20-30 minutes. Remove slice from pan and cut into pieces. We use a hot, dry knife to cut the slice (fill a tall glass with hot water, dip knife in water for a few seconds, and wipe dry with a clean tea towel).