Gooey centre, chocolate top caramel slice... oh a favourite for us all, great for school lunch boxes, or the perfect partner with your favourite cup of tea. This recipe uses the KitchenAid Platinum ExactSlice ™ Food Processor.
Base
Ingredients
½ cup (75g) plain flour
½ cup (75g) self raising flour
½ cup (50g) desiccated coconut
½ cup (125g) caster sugar
125g unsalted butter, melted and cooled
Method
For best results use the ExactSlice ™ KitchenAid Food Processor.
Preheat the oven to 180°C (160°C fan forced).
Line a square cake pan with baking paper on the base and sides (allowing the paper to come up and over the sides - this will act like handles and will help you remove the slice from the pan).
Attach the multipurpose blade to the work bowl of the food processor. Add both the flours, coconut and sugar. Cover and quickly process until just combined.
Add butter through the small mouth feed and process until the dough forms a ball. Remove the dough and press with your fingertips into the base of the pan.
Bake for 10 minutes. Remove from oven and set aside to cool.
Filling
Ingredients
395g can condensed milk
3 tablespoons golden syrup
2/3 cup (100g) brown sugar
50g unsalted butter
Method
Place ingredients into a medium heavy based saucepan. Cook over a low heat stirring with a wooden spoon for 5 minutes (make sure you stir constantly or the mixture will burn). Pour over the base.
Put back into the oven and bake 25 minutes. Carefully remove from the oven and set aside on a rack to cool. Do not remove from the pan.
Chocolate Topping
Ingredients
300g dark chocolate melts
20g copha
Method
Put the chocolate melts and copha into a medium sized glass heat proof or plastic microwave proof bowl. Place in the microwave and cook on medium power for 2 minutes. Stir until smooth and glossy.
Pour over the slice and refrigerate until set.
Using the paper as handles remove from the pan and cut into squares.
