Chocolate, Coconut & Caramel Slice

By • February 7, 2013 • 0 Comments



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

Makes 25 pieces

Base

  • 2505 butter, softened
  • 2/3 cups caster sugar
  • 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
  1. Preheat oven to 180?C (350?F).
  2. Line the base and sides of a 28 x 21cm (or similar) slice tin with baking paper.
  3. In a big bowl beat butter, sugar and vanilla extract until pale and soft
  4. Add cocoa, flour, baking powder and coconut, and mix well.
  5. 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.
  6. 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!
  7. Pour caramel mix over base and sprinkle over remaining base mixture.
  8. Bake for 30-35 minutes until cooked through.
  9. Cool, slice in tin, then hide it in the cupboard - don't say I didn't warn you!
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