Double Caramel Slice

If you're a caramel lover, you're bound to fall in love with these double caramel slices – blocks of melt-in-your-mouth caramel with a rich chocolate base and an additional layer of gooey, toffee-coloured goodness.

Yield: Makes 20
Prep Time: 25 mins
Cook Time: 30 mins
Difficulty Level: 3/5

Ingredients

• ½ cup (75 g) plain flour
• ⅓ cup (35 g) cocoa powder
• ½ cup (110 g) caster sugar
• 1 cup (80 g) desiccated coconut
• 125 g unsalted butter, melted
• 1 tsp vanilla extract
• 1 egg
• 125 g butter, chopped, extra
• 2 395 g cans sweetened condensed milk
• ⅓ cup (115 g) golden syrup

Steps

01. Preheat the oven to 180 C (160 C fan forced). Grease an 18 cm x 26 cm rectangular pan; line base with baking paper, extending paper 5 cm over long sides.

02. Sift flour and cocoa into a medium bowl. Stir in sugar and coconut; make a well in the centre. Add melted butter, vanilla and egg; stir until combined.

03. Spoon mixture into the prepared pan; use the back of a spoon to press evenly over the base. Cover with a sheet of baking paper and press down firmly until even and smooth. Refrigerate for 15 mins.

04. Meanwhile, stir extra chopped butter, condensed milk and syrup in a medium saucepan over a low heat until combined. Remove from the heat; pour over chocolate base. Bake for about 25 mins or until the top is toffee-coloured; cool. Refrigerate.

05. Dust the top with a little extra cocoa; cut into squares.

Suitable to freeze. Butter and condensed milk mixture suitable to microwave.

Photo: bauersyndication.com.au