Every year, Sarah asks her brother what treat he would like her to bake for his birthday. Every year he asks for Chocolate Caramel Slice. This year was no different and Chocolate Caramel Slice was requested again. Sarah discovered we were out of chocolate in the pantry so used white chocolate instead. It was a real winner! What I love most about this recipe, is that the ratio of Coconut Shortbread Base to caramel filling is just perfect!
1 cup (125 g/4 oz) self raising flour
1 cup (90 g/3 oz) dessicated coconut
1/2 cup (125 g/4 oz) caster sugar
1/2 cup (4 oz) butter,melted
400g (13 oz) condensed milk
20 g (3/4 oz) butter
2 tablespoons golden syrup
150 g (5 oz) white chocolate, chopped
20 g (3/4 oz) copha, white vegetable shortening
1. Preheat oven to moderate 180 deg C (350 deg F). Line a lightly greased shallow tin with non stick baking paper.
2. Sift the flour into a bowl. Mix in the coconut and sugar. Stir through the melted butter, then press firmly into the tin. Bake for 12-15 minutes, or until lightly coloured. Cool.
3. Place the caramel filling ingredients into a small saucepan. Slowly heat over medium heat, stirring constantly for 3-4 minutes, or until lightly caramelised. Quickly pour over the base, spreading evenly. Bake for 8 minutes. Set aside to cool.
4. To make the chocolate topping. stir the white chocolate and copha in a heatproof bowl over a pan of simmering water until melted. Spread over the caramel filling. Refrigerate for 20 minutes or until set. Cut with a hot, dry knife.
It really is a delicious slice! One of things that makes it so good, is that we only have each year for Brent's birthday. Do you have any special recipes that you only cook for birthdays?
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