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Salted caramel slice

Servings 20 squares

Ingredients

Base

  • 220 g brown sugar
  • 150 g self-raising flour
  • 125 g butter, melted
  • 80 g dessicated (finely shredded coconut)

Filling

  • 1 (395g / 14-ounces) sweetened condensed milk
  • 50 g butter
  • 4 tbsp golden syrup
  • 2 teaspoons of sea salt, vary according to how salty you like it

Topping

  • 200 g dark chocolate, melted
US Customary - Metric

Instructions

  • Grease and line a 25cm x 30cm (10-inch x 12-inch) lamington tray or slice tin with baking paper.
  • Heat the oven to 180ºC / 350˚F. To make the base, combine the coconut, brown sugar, self-raising flour and melted butter. Press the mixture into the lined tray, using the back of a wooden spoon to smooth out the surface. Bake for 8-10 minutes or until the base is a nice golden brown. Allow to cool for about 10 minutes.
  • For the filling, combine the condensed milk, golden syrup and butter in a small, heavy-based saucepan and heat gently on medium heat. Stir constantly until the butter melts and the mixture comes to a simmer (you need to keep stirring, otherwise the mixture will burn on the bottom). Add your desired amount of salt. Pour onto the base, and return to the oven for another 10 minutes or until the caramel is golden and bubbly.
  • Top with melted dark chocolate, smoothing with a flat spatula. Once the chocolate has set, cut into squares.

Notes

To cut the squares, I usually sit a knife in boiling water to heat it up – once nice and hot, dry it off with a paper towel and cut your slices – having a heated knife will help stop the chocolate from cracking.
Best method of melting Chocolate: Add dark chocolate to a bowl. In a saucepan, bring water to the boil – once boiling, turn off the heat. Immediately put the bowl with the chocolate on top of the saucepan and leave it to melt – it should take 8-10 minutes. Once melted (it becomes glossy), stir through.