Chocolate Caramel Slice
Chocolate and caramel lovers – this deliciously rich slice is for you!
Base 1 cup plain flour ½ cup desiccated coconut ½ cup Chelsea Soft Brown Sugar 125g butter, melted Filling 60g butter
¼ cup Chelsea Golden Syrup (tin) 400g sweetened condensed milk 70g macadamia nuts, chopped (optional) Topping 270g dark cooking chocolate, chopped 3 tsp vegetable oil
Preheat oven to 180°C bake (160°C fan-forced). Grease and line a 28 x 18cm slice tin. Combine flour, coconut, Chelsea Soft Brown Sugar and butter in a bowl, then press mixture into the tin to form the base. Bake for 12-15 minutes or until golden brown, then set aside. Heat butter and Chelsea Golden Syrup in a saucepan until butter has melted then simmer over low heat for 3 minutes until thickened. Add condensed milk and stir over a medium heat for 7-10 minutes until caramel is golden brown. Spread over the base and gently press in nuts (optional). Refrigerate for 1 hour to set. Melt chocolate and oil in a heatproof bowl set over a saucepan of simmering water and stir until smooth. Spread over the caramel and refrigerate to set before slicing. Tip: Score the top before it sets hard to make cutting into squares easier.