Chocolate Caramel Slice

Ingredients for 1 servings:

• 100 g flour, sifted
• 100 g brown cane sugar
• 100 g desiccated coconut, or grated hazelnuts or almonds
• 125 g butter, melted
• 400 g condensed milk, sweetened
• 2 tbsp syrup
• 60 g butter
• 200 g chocolate
• 60 g coconut oil (Palmin)

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 27 minutes; Total time approx. 4 hours 57 minutes

Chocolate caramel slice

Preheat oven to 180°C. Line a rectangular baking dish (20×20 cm or 28×18 cm) with baking paper. Mix all the ingredients for the base and press into the dish. Bake for 15 minutes, until the base is golden brown, then let cool. For the filling, combine all the ingredients in a saucepan and melt and caramelize, stirring constantly. This takes about 10 minutes and will thicken slightly. Spread over the baked base and bake in the oven for another 12 minutes, until bubbling and bubbly. Let cool, then refrigerate for 2-3 hours. Melt the ingredients for the icing and then pour over the cooled caramel layer. Refrigerate the cake for another hour. Cut into small or large squares and serve.