Caramel Slice

Biscuit Base

1. Preheat oven to 180 degrees celsius (fan-forced).
2. Grease slice tin (27 x 17cm) well and line base with baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice).
3. Combine sugar, coconut and flour and then mix in melted butter.
4. Press into a well-greased slice tin (approx 28 x 18cm) and cook for 15 minutes.

Caramel Filling

1. While the base is cooking, make the caramel layer by mixing condensed milk, butter and golden syrup in a saucepan and placing on stove top over medium heat.
2. Stir until the mixture turns a more golden colour and starts to form bubbles. Cook for 5 minutes once the mixture starts bubbling, turning down the heat if necessary to maintain a steady simmer.
3. Once the base is cooked, remove the tray from the oven and pour the caramel mixture over the base. Use a spatula to spread the mixture evenly over the base.
4. Return the tray to the oven and cook for another 10 minutes.
5. Remove from oven and allow to cool.

Chocolate Topping

1. Once cooled to room temperature, melt chocolate (and optional oil) using 20 second bursts in the microwave.
2. Pour the melted chocolate over the caramel layer to create the top chocolate layer. Angle the slice tray to make sure the chocolate moves into all corners of the tray and is evenly distributed over the top of the slice.
3. Place in the fridge to set.
4. Once set, remove from the fridge and allow to stand for at least 15 minutes before removing from slice tin and cutting into squares with a sharp knife.