CHOCOLATE CARAMEL SLICE
2/3 cup Plain Flour
2/3 cup Desiccated Coconut
1/2 cup Brown Sugar,Firmly Packed
6.35 Tablespoons Butter ,Melted
14 oz Can Sweetened Condensed Milk
2 Tablespoons Golden Syrup
3 1/3 Tablespoons Butter,Melted
5 1/4 ounces Cooking Chocolate,Melted (I used Cadburys Milk Chocolate)
1.Preheat conventional oven to 350 F conventional Grease & line an 8×8 square cake pan with baking paper, extending 1 inch above sides.
2.Place all base ingredients in a medium bowl & mix to combine. Press mixture into base of prepared pan. Bake for 15 minutes or until lightly golden. Set aside to cool.
3.Place all filling ingredients into a medium saucepan & stir continuously with a wooden spoon over a moderate heat for 10 minutes or until thick & pale golden. Spread filling over cooled base. Bake for 6-8 minutes or until filling begins to brown around the edges. Cool, then refrigerate for 2 hours.
4.Melt your chocolate in the microwave. 30 secs normally should do it just watch it. Then Spread melted chocolate topping over cold filling. Refrigerate for 20 minutes or until chocolate has just set. Remove slice from pan & cut into pieces. Store slice in refrigerator.
Note: If you can’t find Desiccated Coconut, you can make it from shredded coconut. Place the shredded coconut onto a baking sheet. You should spread a thin layer of loosely stacked coconut on the sheet. Avoid clumping together, as it will prevent coconut from drying. Heat the oven to 250°F. Place the baking sheet with coconut inside the oven. Bake over low heat for about 5-10 minutes. The duration required for dehydration depends on moisture content of the coconut and the size of grated coconut shreds. During dehydration process, you need to pay attention and check the status of the coconut frequently. Once the coconut is dried completely, it is brittle to touch instead of creamy. Then remove it from the oven.