Chocolate Baking

Chocolate caramel slice

Name: Chocolate caramel slice
Prep time: 315 min
Cook time: 40 min
Total time: 355 min
Yield: 15 pieces
Ingredients: 1 cup plain flour, sifted; 1/2 cup brown sugar; 1/2 cup desiccated coconut; 125g butter, melted; 395g can sweetened condensed milk; 2 tablespoons golden syrup; 60g butter, melted; 125g cooking chocolate, chopped; 60g copha, chopped

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5h 15m

40m

15 pieces

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Each piece has the surprise of sticky caramel sandwiched between the chocolate and biscuit layers. Recipe by the Johnston Family, as featured in Super Food Ideas.

1 cup plain flour, sifted
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted

Filling

395g can sweetened condensed milk
2 tablespoons golden syrup
60g butter, melted

Topping

125g cooking chocolate, chopped
60g copha, chopped

Method

1.

Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.
2.

Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
3.

To make filling, combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
4.

To make topping, place chocolate and copha into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.