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Caramel Slice

Chocolate and caramel – what’s not to love! With the added bonus of cooking the caramel in the microwave instead of slaving over the stove, this recipe is a winner for the cook and tasters alike. Rich and delicious, you only need to cut it into smaller squares for it to go a long way… unless you are feeling very decadent.

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Difficulty

Medium

Prep time

20 minutes

Cook time

15 minutes

Serves

Makes 24 pieces

Ingredients:

Base
1/2 cup coconut
1/2 cup soft brown sugar
1 cup flour
125g Westgold butter, melted

Caramel
1 tin condensed milk
3 tbsp golden syrup
50g Westgold butter

Icing
1/2 king size block dark chocolate
2 tsp rice bran oil

Method:

Base

Mix all ingredients together, press into lined tin, then bake at 180°C for 15 min.

Caramel

Microwave all ingredients for 2 minutes, whisk, then microwave in 30 second intervals until it whisks in a thick consistency.

Icing

Pour over the base and cool. Create a double boiler by placing a heat proof bowl over a pot of boiling water (making sure the water doesn't touch the bowl). Melt 1/2 king size cake of dark chocolate with 2 tsp rice bran oil and pour over. When set, cut into desired pieces.