MY FAVOURITE GOOEY CARAMEL SLICE

As a child caramel slice was my absolute favourite and think that’s where my  passion for baking took off. To this day it’s my number one go to treat food. I’ve recently been home to mum and dad’s where mum stocks the pantry with baking ingredients for me to go wild – and that I did!

This truly is the best Caramel Slice – the thick layer of delicious caramel is sandwiched between a coconut biscuit base and a silky mouthwatering dark chocolate.

Base

1 cup plain flour

1/2 cup brown sugar

1/2 cup desiccated coconut

125g butter, melted

Filling

100g butter

2 x cans Condensed Milk

1/4 cup golden syrup

Icing

200g Dark Chocolate, melted

1 tbsp vegetable oil

Optional - top with freeze-dried raspberries

Preheat oven to 180°C. Lightly grease an 18cm x 28cm pan and line with baking paper.

For the base, combine flour, sugar and coconut. Add melted butter, mix well. Press mixture firmly into prepared pan. Bake for 15-20 minutes until lightly browned. Cool slightly.

For the filling, place butter, condensed milk and golden syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for 20-25 minutes until golden. Cool.

For the icing combine Dark Chocolate and oil, stir until smooth, pour evenly over slice.