Catherines Caramel slice

Sep 2018

  • 1 cup flour
  •  1 tablespoon Cocoa
  •  1 teaspoon cinnamon
  •  1/2 cup brown sugar
  •  1/2 cup shredded coconut
  •  125g butter, melted
  •  2 x 395g cans sweetened condensed milk
  •  1/2 cup golden syrup
  •  80g butter, chopped  (perhaps less)
  •  125g Cadbury Dark Chocolate Melts
  •  90g butter, extra, chopped
 
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METHOD

  • Step 1
    Sift together the flour, cocoa and cinnamon into a bowl and then stir through the sugar and coconut. Add the melted butter and stir to combine. Press into the base of a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan). Bake in a moderate oven 180oC for 15-20 minutes or until golden.
  • Step 2
    Combine the condensed milk, golden syrup and extra 80g butter in a saucepan and gently heat, stirring occasionally, until melted and smooth. Pour over the base, smooth the surface and then bake in a moderate oven 180oC for 20-25 minutes or until golden brown. Cool on a wire rack.
  • Step 3
    Gently melt together the chocolate and extra 90g butter in a bowl over simmering water. Spread over the slice and chill until set. Store chilled in an airtight container until required. Cut into pieces and serve at room temperature.