Mum’s Caramel Slice

Sorry. Video is not available for this recipe.

Mum’s Caramel Slice
This recipe pre-dates my 5 Ingredients philosophy

From Stonesoup

Sometimes, when my Mum didn’t have any cooking chocolate, she would top this slice with chocolate icing instead, but it was never anywhere near as good as the textural contrast you get from real chocolate. Apparently there are a number of people out there who think that milk chocolate is the only way to go – feel free to use your favourite.

125g (4oz) butter
1 cup self raising flour
1 cup desiccated coconut
1/2 cup brown sugar
for the filling:
400g (14oz) can sweetened condensed milk
2 tablespoons golden syrup
2 tablespoons butter
200g dark chocolate

1. Preheat oven to 180C (350F).

2. Grease and line a 28 x 18cm (11 x 7in) tin. Melt butter and combine with dry base ingredients. Press the mixture into the base of your prepared tin. Bake for 15-20 minutes or until golden.

3. Combine filling ingredients except chocolate and spread over the warm base. Return to the oven for 10 minutes. Allow to cool.

4. For the topping, melt chocolate in a double saucepan or in the microwave on low heat and spread over slice.

5. Allow chocolate to set and cut into squares.

Note: For an even easier version you can skip making your own base and line the tray with a layer of plain sweet commercial biscuits instead.