Gooey centre, chocolate top caramel slice... oh a favourite for us all, great for school lunch boxes, or the perfect partner with your favourite cup of tea. Makes 16 squares.
½ cup (75g) plain flour
½ cup (75g) self raising flour
½ cup (50g) desiccated coconut
½ cup (125g) caster sugar
125g unsalted butter, melted and cooled
395g can condensed milk
3 tbs golden syrup
2/3 cup (100g) brown sugar
50g unsalted butter
300g dark chocolate melts
Preheat the oven to 180C (160C fan forced). Line a square cake pan with baking paper on the base and sides (allowing the paper to come up and over the sides - this will act like handles and will help you remove the slice from the pan).
Fit the food processor with the work bowl and multipurpose blade. Select speed 1. Add the flours, coconut and sugar, process until just combined. With the motor running, add the butter and mix until the dough just forms a ball. Don’t over process. Remove the dough and press with your fingertips into the base of the pan. Bake for 10 minutes. Remove from oven and set aside to cool.
For the filling: Place ingredients into a medium heavy based saucepan. Cook over a low heat stirring with a wooden spoon 5 minutes (make sure you stir constantly or the mixture will burn). Pour over the base. Put back into the oven and bake 25 minutes. Carefully remove from the oven and set aside on a rack to cool. Do not remove from the pan.
Put the chocolate melts and copha into a medium sized glass heat proof or plastic microwave proof bowl. Place in the microwave and cook on medium power for 2 minutes. Stir until smooth and glossy. Pour over the slice and refrigerate until set. Using the paper as handles remove from the pan and cut into squares.