Caramel Slice of Heaven

This recipe is a little slice of heaven. You just have to try it!


1 Cup of flour
1/2 cup desiccated coconut
125 g unsalted butter
1/2 cup brown sugar

Caramel filling:
125 g unsalted butter
1 can of sweetened condensed milk
1/2 cup brown sugar

Chocolate topping:
300 g milk chocolate
1 1/2 tablespoon vegetable oil

Preheat oven to 180°C Place the flour, coconut, the melted butter and sugar in a bowl and mix to combine. Using the back of a spoon, press the mixture into the base of a lightly greased 18 x 28 cm tin lined with non-stick baking paper and bake for 15–20 minutes or until golden.
While the base is cooking, make the caramel filling. Place the butter, condensed milk and brown sugar in a medium saucepan over medium heat. Whisk until the butter is melted and cook, whisking frequently, for 5–7 minutes or until the mixture has thickened slightly. Pour the caramel over the cooked base, spread evenly with a palette knife and cook for 20 minutes or until golden. Cool slightly and refrigerate until cold.
To make the chocolate topping, place the chocolate and oil in a bowl and microwave on full heat for 30 seconds at a time. Stir after each round of 30 seconds in the microwave and once all your chocolate has melted pour the chocolate over the caramel mixture and spread evenly. Refrigerate for 30 minutes, or until firm. Using a warm knife, cut into slices or squares to serve.


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