Caramel Slices

Ingredients:

For the biscuit base:

1. 1 cup plain flour (sifted)

2. 1/2 cup brown sugar

3. 1/2 cup desiccated coconut

4. 125g salted butter (melted)

For the caramel layer:

1. 395g sweetened condensed milk

2. 2 tbsps golden syrup

3. 60g salted butter melted

For the chocolate layer:

1. 125g cooking chocolate chopped

2. 60g copha chopped

Method:

To make the biscuit base:

1. Preheat the oven to 180°C. Line a 3cm deep, 28cm x 18cm (base) lamington pan.

2. Combine all ingredients listed for the biscuit base into a bowl and mix it well. Press the mixture into your prepared lamington pan.

3. Bake for 15-20 mins or until light golden brown. Cool.

To make the caramel layer:

1. Combine all ingredients listed for the caramel layer in a saucepan over medium heat. Cook, whisking for 8 minutes or until golden.

2. Pour the mixture over the cooked base and bake for 12 mins or until firm.

3. Refrigerate for 3-4 hours, or until set.

To make the chocolate layer:

1. Place the chocolate and the copha into a heat-proof bowl over a saucepan of simmering water. Stir until melted.

2. Pour the mixture over the caramel.

3. Refrigerate until set. Once set, cut them up into squares for serving.