CARAMEL SLICE

• servings: Makes 16 squares

Ingredients

200g dark chocolate

FOR THE FILLING:

50g butter

2 x 400g cans sweet and condensed milk

4 tbsp golden syrup

FOR THE FILLING:

½ cup rolled oats

½ cup almond meal

125g butter, melted

¾ cup brown sugar

½ cup coconut

¾ cup self-raising flour

Directions

Pre-heat oven to 180°C. Line a 22cm square tin with baking paper. In a large bowl place all the ingredients for the base and mix till well combined. Press firmly into lined tin and bake for 12 minutes.

In the meantime, in a medium-size saucepan add all the ingredients for the caramel filling. On medium to low heat, cook for 8 minutes, stirring regularly so the caramel doesn't stick. Pour caramel onto baked base; return to oven for 10 minutes. Remove from oven and set aside to cool for 4 hours.

Melt chocolate in a medium bowl over a pot of simmering water. Cool slightly, then pour over cooled caramel and spread evenly. Allow chocolate to harden before slicing. Cut into even squares. Store in an airtight container for one week.