Name: Caramel Slice
Ingredients: 1 cup brown sugar; 1 cup self-raising flour; 125g butter, melted; 1 cup desiccated coconut; Filling; 1 397g tin sweetened condensed milk; 50g butter; 4 tbsp golden syrup; 1 teaspoons of sea salt (or more if you like!); Topping; 250g Milk Chocolate, melted

Ingredients

Scale

Base

1 cup brown sugar

1 cup self-raising flour

125g butter, melted

1 cup desiccated coconut

Filling

1 397g tin sweetened condensed milk

50g butter

4 tbsp golden syrup

1 teaspoons of sea salt (or more if you like!)

Topping

250g Milk Chocolate, melted

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Instructions

Preheat the oven to 180ºC. Line a lamington tin (25x30cm) with baking paper.
Make the base: Combine the brown sugar, self-raising flour, coconut and melted butter into a bowl. Mix to combine.
Put the base mixture into the prepared tin, and smooth out, while pressing down, with the back of a spoon. Bake for 10-12 minutes, or until golden. Allow to cool for 15 minutes.
Make the filling: Into a small saucepan, combine condensed milk, butter, golden syrup and salt. Stir over medium heat and bring to a simmer (a gentle bubble). Remove from heat and pour onto the base. Place in the oven and cook for 10 minutes. Allow to cool for 30 minutes or overnight.
Melt the chocolate in a microwave-safe bowl in 30 second increments. Once melted pour over caramel and use a spoon to smooth over. Place in the fridge until set.
Once set, cut into squares.