Ingredients for chocolate caramel slice (makes 16 pcs approx)
Ingredients for the base
Half of a cup of brown sugar
Half of a cup of desiccated coconut
125 grams of melted butter
One cup of plain flour that has been sifted
Ingredients for chocolate caramel slice filling
400 grams – one can – of sweetened condensed milk
Two tablespoons of golden syrup
60 grams of melted butter
60 grams of chopped copha
125 grams of chopped up cooking chocolate
Firstly, heat your oven to 180 Degrees centigrade. Line a 3 centimeter deep, 28 x 18 centimeter lamington baking pan.
Combine all of the ingredients for the base in a bowl. Mix the ingredients together well. Press the chocolate caramel slice base ingredients into prepared lamington pan. This will become the base, so ensure there are no gaps or holes. Bake the base for 15 20 minutes, or until it is light golden in color Remove the base from oven. Allow to cool.
Filling preparation instructions:
Combine all of the chocolate caramel slice filling ingredients into a pot over medium heat. Cook this mixture, whisking reasonably, for 8 minutes or until it looks golden. Pour the fillin mix over the cooked base we made earlier. Bake your fresh chocolate caramel slice for 12 minutes or until it is firm. Let it cool completely. Refrigerate your fresh chocolate caramel slice for 3 to 4 hours, or until it has set.
Topping preparation instructions:
Place the copha and the chocolate into a heat-proof bowl over a pot of simmering water. Stir the ingredients until they have melted. Pour them over caramel. Refrigerate the chocolate topping ingredients to make it set. Cut your fresh chocolate caramel slices into squares to serve.
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