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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
- 250 grams butter, softened
- 2/3 cup 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
- 400g sweetened condensed milk
- 400g caramel sweetened condensed milk
- 60g butter, softened
- 1 tablespoon golden syrup
- Preheat oven to 180?C (350?F).
- Line the base and sides of a 28 x 21cm (or similar) slice tin with baking paper.
- In a big bowl beat butter, sugar and vanilla extract until pale and soft
- Add cocoa, flour, baking powder and coconut, and mix well.
- 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.
- 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!
- Pour caramel mix over base and sprinkle over remaining base mixture.
- Bake for 30-35 minutes until cooked through.
- Cool, slice in tin, then hide it in the cupboard - don't say I didn't warn you!
Butter is better, Jacques Pépin, and more
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