Author Notes
This is my variation on a myriad of other chocolate caramel slice recipes I have seen over the years, with a fool-proof thick caramel layer and the addition of coconut for a little extra texture and flavor - although you can make it without. My Mum used to make something similar when I was growing up we fondly called 'goo cake' - my one has all of the 'goo' you could possibly want! —From The Kitchen
Ingredients
- Base
-
250 grams
butter, softened
-
2/3 cup
caster sugar
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1 teaspoon
vanilla extract
-
1/4 cup
good quality dark cocoa powder
-
2 1/2 cups
plain flour
-
1 teaspoon
baking powder
-
1 cup
desiccated coconut
- Caramel
-
400g
sweetened condensed milk
-
400g
caramel sweetened condensed milk
-
60g
butter, softened
-
1 tablespoon
golden syrup
Directions
-
Preheat oven to 180?C (350?F).
-
Line the base and sides of a 28 x 21cm (or similar) slice tin with baking paper.
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In a big bowl beat butter, sugar and vanilla extract until pale and soft
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Add cocoa, flour, baking powder and coconut, and mix well.
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Press 3/4 of the mix into the tin and smooth firmly with the back of a tablespoon. Pop in the fridge while you prepare the rest.
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Mix condensed milk, caramel, butter and golden syrup in a microwave proof bowl. Microwave on high for 1 minute and whisk until smooth. Refrigerate while you do the dishes!
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Pour caramel mix over base and sprinkle over remaining base mixture.
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Bake for 30-35 minutes until cooked through.
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Cool, slice in tin, then hide it in the cupboard - don't say I didn't warn you!
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