caramel slice

1/2 cup plain flour - 1/2 cup self-raising flour - 1 cup desiccated coconut - 1/2 cup soft brown sugar - 100g butter - Filling: 30g butter - 2 tablespoons golden syrup (karo)  - 400g can condensed milk Topping: 125g dark chocolate, chopped - 30g butter

PREHEAT oven to moderte 180oC. Line base and sides of a shallow 28 x 18 cm tin with aluminium foil.

SIFT flours into a medium mixing bowl; add coconut and make a well in the centre.Combine suger and butter in a small pan and stir over a medium heat until butter has melted and sugar has dissolved.


ADD butter mixture to flours and stir until well combined. Press over base of prepared tin, using the back of a spoon. Bake for 10 minutes; leave to cool.

TO MAKE filling, combine butter, syrup and condensed milk in a small pan. Stir constantly over a low heat for about 10 minutes until mixture boils and lightly browns.Pour over pastry base and bake for 20 minutes. Set aside until completely cold.


TO MAKE topping, combine chocolate and butter in a heatproof bowl. Stand bowl over a pan of simmering water until chocolate has melted and mixture is smooth. Remove from heat; cool slightly. Spread over caramel filling. Leave to set. Using foil, lift slice from tin; cut into squares or fingers to serve.


NOTE: Store in an airtght container for up to 2 days.