This is ITC’s Chocolate Caramel Slice. Mr ITC melted when he ate these (and finally proposed after seven years) and people stop ITC in the streets and ask ITC to make them this slice. Fun thing to do with the kids these holidays
Chocolate Caramel Slice
Ingredients
1 cup plain flour sifted
½ cup brown sugar
½ cup desiccated coconut
125 g of unsalted butter
3 Tablespoons of unsalted butter
2 Tablespoons of golden syrup
400 g can of condensed milk ( I sometimes add a can and half to really have a nice filling)
125g of cooking chocolate
60g of Copha
Ingredients
1 cup plain flour sifted
½ cup brown sugar
½ cup desiccated coconut
125 g of unsalted butter
3 Tablespoons of unsalted butter
2 Tablespoons of golden syrup
400 g can of condensed milk ( I sometimes add a can and half to really have a nice filling)
125g of cooking chocolate
60g of Copha
Method
Melt the 125g of butter. Mix in sugar, coconut and melted butter. Use a food processor to obtain a really smooth mixture. Press the mixture into a well greased lamington tin. Bake in a moderate oven for 15 minutes or until light brown. While the base is cooking melt the 3 tablespoons of unsalted butter over a low heat. Stir in the condensed milk and the golden syrup. Cook until the mixture starts to bubble and catch on the bottom of the saucepan. Pour over the cooked base, return to the oven and cook for 10 to 15 minutes. (the caramel will bubble) Put aside until the mixture is cold. Melt the chocolate and copha in a double boiler or over a bowl of simmering water. Stir to combine. Chill in the refrigerator. When the chocolate is close to setting mark out cutting marks. This slice is so rich you can serve small slices.
