I'M IN SLICE PARADISE

I am a generous person by nature.  I have become even more generous of late due to the fact I have been baking my behind off and can no longer sustain the temptation of having muffins, slices and brownies presenting themselves on the kitchen bench at home.

I can safely say I have a few friends that are being just that extra bit more communicable with me lately as they know that I am more than happy to offer them a brown parcel of goodness, at no cost - or at the very least, for some constructive commentary in return on how I can further improve said treats.

Over the years I have churned through countless caramel slice recipes in what once seemed like a fruitless search for the perfect recipe to remind me of my childhood trips to the neighbourhood bakery.  The one below comes pretty darn close and there never, ever seems to be leftovers.  A good indication that you're onto a winner, if you ask me.  It is most definitely too good not to share, all I ask is that you give it a whirl and see for yourself.

caramel slice

base

  1 cup plain flour, sifted
  1/2 cup soft brown sugar
  1/2 cup shredded coconut
  125g butter, melted
filling

  395ml sweetened condensed milk
  2tbsp golden syrup
  60g butter, melted
topping

  65g copha, chopped
  130g dark chocolate, chopped

Preheat oven to 190 degrees celsius. Grease and line a rectangular slice tin with baking paper.

Combine all the base ingredients in a bowl. Mix together well and press tightly into the slice tin. Bake for 15 minutes or until slightly golden brown. Remove from oven and set aside to cool completely.

To make the caramel filling, combine all ingredients in a saucepan over low-medium heat. Cook, stirring continuously, for 10 minutes or until mixture begins to thicken and become a golden colour. Remove from heat and immediately pour over cooled base. Return to the oven and bake for 12-15 minutes or until firm. Remove and cool completely before refrigerating for at least 4 hours to set.

To make the chocolate topping, place the copha and chocolate into a double boiler (alternatively, use a heatproof bowl over a saucepan of simmering water). Gently stir until melted and pour over caramel. Refrigerate to set before cutting into generously large squares to serve.