Chocolate Caramel Slice

• 1 cup (150g) White Wings Plain All-Purpose Flour 
• ½ cup (110g) firmly packed CSR Brown Sugar 
• ½ cup (40g) desiccated coconut 
• 125g (4oz) butter, melted 125g (4oz) butter, extra 
• 2 x 395g (12½ oz) cans sweetened condensed milk 
• ¼ cup (90g) golden syrup or treacle 
• 185g (6oz) dark (semi-sweet) chocolate, chopped coarsely 
• 2 teaspoons vegetable oil

1. Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8in x 12in) rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm (2in) over the sides. 
2. Combine sifted flour, sugar and coconut in a medium bowl; stir in the melted butter. Press mixture firmly over base of pan; bake for 15 minutes or until light golden. Remove from oven; cool. 
3. Place extra butter, condensed milk and syrup in a medium saucepan; stir over low heat until smooth. Pour mixture over cooled base. Bake for 20 minutes or until golden brown. Cool. 
4. Place chocolate and oil in a medium heatproof bowl over a medium saucepan of simmering water (make sure the water doesn’t touch the base of the bowl); stir until smooth. Spread chocolate mixture over cooled slice. Refrigerate for 30 minutes or until set before cutting with a hot knife.

Tip:

This slice will keep in an airtight container for up to 1 week. If the weather is hot, place the container in the fridge.