Caramel Slice by Joelene Pynnonen

Joelene Pynnonen says: ‘I’ve always stayed away from caramel slices, thinking that they were well out of my cooking ability. This recipe, however, is incredibly easy and delicious.’

Base

1 cup plain flour

½ cup brown sugar

½ cup desiccated coconut

125g melted butter

Pinch salt

Filling

2 tins sweetened condensed milk

4 tbs golden syrup

120g melted butter

Topping

125g dark chocolate

Method

Preheat oven to 180°C. Lightly grease and line a deep, 28 x 18cm pan.

Base:

Mix all base ingredients well. Press tightly into prepared pan. Bake for 15 to 20 minutes until golden. Remove from oven. Cool.

 Filling:

Combine all ingredients in a saucepan. Cook over medium heat, whisking constantly, for 8 minutes. Pour over cooled base. Bake for 12 minutes in 180° oven. Cool completely. Refrigerate for 3 to 4 hours.

Topping:

Melt chocolate. Pour over caramel. Refrigerate to set. Cut into squares to serve