| Yield | 24 |
|---|---|
| Prep Time | 45 minutes |
| Recipes | Desserts |
| Yield | 24 |
|---|---|
| Prep Time | 45 minutes |
| Recipes | Desserts |
A delicious caramel slice that is sure to be a favourite in the home.
1. Combine flour, melted butter, brown sugar and coconut. Press into a greased and lined lamington tray.
2. Bake in moderate oven for 10 minutes.
3. In a small saucepan, combine condensed milk, golden syrup and remaining butter.
4. Once the butter is melted, bring it to a slow boil (simmer) and cook for a further 5 minutes.
5. Pour caramel onto cooked base and then cook for a further 10 minutes in a moderate oven. Allow to cool.
6. Melt chocolate (either in a microwave or over hot water in a bain-marie/double boiler)
7. Spread melted chocolate over cooled caramel slice. Place in the fridge until set, then slice into 24 pieces.
If you prefer a thicker caramel base to it, then just double the condensed milk, golden syrup and second quantity of butter.
This item should be kept in the fridge to ensure freshness.