Sweet and decadent, this simple slice has a textured coconut base, a layer of creamy caramel and a chocolate top. What's not to love?
Makes 16-20 servings, depending on portion size.
Prep Time: 15 mins + setting times
Cook Time: 10 mins
Ingredients
1 cup of self-raising flour
1 cup of brown sugar
1 cup of desiccated coconut
150g butter, melted
395g (1 tin) condensed milk
2 tbsp golden syrup
30g butter (extra)
1 block of cooking chocolate or milk chocolate
Method
Preheat the oven to 180C. Line a square or rectangular baking tin with baking paper. The larger the tin, the thinner the layers, but this recipe works well as a chunky sice or a more refined offering.
Combine the flour, sugar, coconut and melted butter in a bowl and mix well. The mixture should look and feel a bit like wet sand.
Empty the mixture into the baking tin and push down with your fingers or palm until compacted and reasonably level. Bake for 10 minutes.
While you wait on the base, combine the condensed milk, golden syrup and extra butter in a small saucepan. Stir continually over a low to medium heat until the caramel starts thickening. Reduce the heat and keep stirring for another few minutes.
Pour the caramel onto the base and tip the tray this way and that to even out. Sit it in the fridge to cool.
Melt the chocolate in a small bowl sitting over a saucepan part-filled with water. If the chocolate is too thick, you can add a little vegetable oil to smooth it out.
Pour the chocolate on top of the caramel and again, tip the tray to get even coverage. Put back in the fridge to set.
When you're ready to serve, pull up on the baking paper to lift the entire slice from the tray. Cut into pieces – this is actually the hardest part of the recipe – and enjoy the calories.
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