This recipe is for caramel slice. It is great if you get it right.



225g unsalted butter

1 cup flour

1 tsp baking powder

1 cup desiccated coconut

Half a cup caster sugar

100g brown sugar

400ml tin condensed milk

2tbsp golden syrup

1 tsp vanilla extract

150g dark chocolate

15g extra butter





Preheat oven to 180c. Lightly grease and line a non-stick a 20cm x 30cm baking tin with non-stick baking paper. Melt 125g of the butter. Sift flour and baking powder into a large bowl then add coconut, caster sugar and melted butter and stir until well combined.

Press the mixture firmly into the base of the tin. Place in the oven and bake for 12 minutes or until light golden. Meanwhile, place the remaining butter, brown sugar, condensed milk, golden syrup and vanilla extract in a saucepan over a low heat. Stir to dissolve the sugar, bring to the boil then continue to cook, stirring over a low heat, for a further five minutes. Remove from heat and pour evenly over the base. Bake in the oven for ten minutes. Set aside to cool completely. Once cool, place chocolate in a heatproof bowl with the extra butter. Put this in the microwave until the chocolate has melted, spread the chocolate evenly over the caramel. When the chocolate has set cut into squares.