CHOCOLATE CARAMEL SLICE
Number Of Ingredients 13
Steps:
- 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. 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. 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.
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