Caramel Slice

If you’re a sweet tooth, you’ll love this. If you’re not a sweet tooth, you’ll also love it… heh. Sweet, and chewy. Abit like a Mars bar, minus the nuts. You can add nuts as well I suppose.

Ingredients

1 cup self raising flour
1 cup desiccated coconut
1/2 cup brown sugar
1 cup rolled oats
150g butter, melted
395g can sweetened condensed milk
2 tablespoon golden syrup
30g butter, extra
150g dark chocolate, melted (I used NESTLE Dark Melts) (the more you add, the thicker the chocolate layer)

1. Preheat oven to 180°C

2. Combine first five ingredients in bowl, mix well.

Make a well so you can pour the melted butter and mix is all up

3. Press into the base of a lined cake tin. Bake 10 minutes, until golden.

4. While the oats mixture is in the oven, combine sweetened condensed milk, golden syrup and extra butter in pan, low fire, stirring until a light brown colour. This will take about 7 minutes.

5. Pour caramel over cooked base, return to oven, bake further 10 minutes, cool.

If yours doesn’t turn out like this, don’t panic! IT”S OK!

6. After the caramel has cooled, spread melted dark chocolate over caramel filling. Allow to set in the pan before turning it out, cut into slice or squares to serve.

Tips:

*I don’t have a square cake tin, so my round tin will have to do. Preferably, use a square cake tin, easier to divide and cut. Doesn’t matter what’s the size I think. Smaller tin, then you get thicker slices lo. Bigger thin, then you get thinner slices lo.

* To measure the golden syrup, just use a chinese soup spoon. A level chinese soup spoon is exactly 1 tablespoon measurement.

*To melt the dark chocolate, if you want to do the professional way, put it in a heat proof bowl, and put it over a pan of boiling water (don’t touch the water), and melt the chocolate. As for me… just use the microwave. Give it bursts of heat until it is all melted, 20 secs, take out, stir, 20 secs, take out, stir…