CHOCOLATE CARAMEL NUT SLICE

MAKES 28 PREP 25 MINS + CHILLING COOK 40 MINS

1 cup plain flour, sifted ½ cup brown sugar ½ cup desiccated coconut 125g butter, melted 1 ½ cups chopped pecans

FILLING

395g can sweetened condensed milk 60g butter, melted 2 tbsp golden syrup ½ tsp salt

TOPPING

180g dark chocolate, chopped 2 tbsp vegetable oil

Preheat oven to moderate, 180°C. Lightly grease and line an 18 x 28cm slice pan with baking paper. In a large bowl, combine flour, sugar, coconut and butter. Mix well. Press firmly into pan. Bake 15-20 minutes until light golden. Cool.

3 FILLING In a medium saucepan, combine condensed milk, butter and syrup. Cook over medium heat 6-8 minutes, stirring constantly, until golden (see tip). Stir in salt.

4 Sprinkle base with nuts and pour filling over. Bake 10-12 minutes until firm. Cool completely.

5 TOPPING Place chocolate and oil in a heatproof bowl over a saucepan of simmering water. Stir until melted.

6 Pour topping over caramel filling. Chill 3-4 hours until set. Cut into squares to serve.