Chocolate, Coconut & Caramel Slice

By From The Kitchen • February 7, 2013 • 0 Comments

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Chocolate, Coconut & Caramel Slice — 1 of 2 Photo by From The Kitchen

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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

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

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!