If you like caramel slice you’ll love this version with a rich chocolate base and an extra thick layer of caramel.
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Ingredients
Double caramel and chocolate slice
Method
Double caramel and chocolate slice
1.Preheat the oven to 180°C (160°C fan-forced). Grease an 18cm x 26cm rectangular pan; line base with baking paper, extending paper 5cm over long sides.
2.Sift flour and cocoa into a medium bowl. Stir in sugar and coconut; make a well in the centre. Add melted butter, vanilla and egg; stir until combined.
3.Spoon mixture into the prepared pan; use the back of a spoon to press evenly over the base. Cover with a sheet of baking paper and press down firmly until even and smooth. Refrigerate for 15 minutes.
4.Meanwhile, stir extra chopped butter, condensed milk and syrup in a medium saucepan over a low heat until combined. Remove from the heat; pour over chocolate base. Bake for about 25 minutes or until the top is toffee-coloured; cool. Refrigerate.
5.Dust the top with a little extra cocoa; cut into squares.
Suitable to freeze. Butter and condensed milk mixture suitable to microwave.
Note
