Chocolate Caramel Slice

Method

1. 1

   Preheat oven to 180°C conventional or 160°C fan baked. Combine the flour, coconut, Chelsea Soft Brown Sugar and butter. Press into baking paper lined 26 x 16cm slice pan. Bake for 12 -15 minutes or until golden brown, put aside.

2. 2

   Heat extra butter and Chelsea Golden Syrup in a saucepan until butter has melted and simmer over low heat for 3 minutes until golden/tan and thickened. Add condensed milk and stir over a medium heat for a further 7 - 10 minutes or until caramel becomes golden brown in colour. Spread caramel over the prepared base, sprinkle with macadamia nuts and press in gently. Refrigerate for 1 hour to set.

3. 3

   Melt chocolate and oil in a heatproof bowl set over a saucepan of simmering water, stir until smooth. Spread over the caramel and refrigerate to set before slicing. Tip: Score the top before it sets hard to make cutting into squares easier.

4. 4

   Recipe doubles easily for large gatherings.