Chocolate caramel slice

This caramel slice is the kind of food to show appreciation or apologise, it will help win votes, help someone get well and will create more office smiles when made and brought into work. 

Probably not the slice to go into your lunchbox every day but for special treats, this is just the slice.  These days we are hearing about ‘sometimes foods’ and every day foods’ and as a trained nutritionist, I believe these phrases definitely have their place in our diets.  But we shouldn’t forget to eat the food we really enjoy ‘occasionally’.  I am a firm believer that when indulging in a calorie-laden snack, make sure it’s a good one, one you love and one you appreciate.

This slice is from our F&P cookbook.

Ingredients

makes 16-20 small squares

• Base
• 115g unsalted butter
• ½ cup all-purpose flour
• ½ cup self-raising flour
• ½ cup desiccated coconut

• Caramel filling
• 400g can sweetened condensed milk
• 2 tbsp golden syrup or light corn syrup
• 1/3 cup light brown sugar, firmly packed
• 55g unsalted butter

• Icing
• 55g unsalted butter
• ½ cup dark chocolate, roughly chopped
• 2 tsp golden syrup or light corn syrup

Method

• --
• 1. Preheat your oven to 160ºC on Bake.
• 2. Grease an 8x8 inch (20x20cm) square cake tin and line the base with baking paper.
• 3. To make the base, melt the butter and add all dry ingredients. Press the mixture evenly into the base of the pan.
• 4. To make the caramel filling, combine the filling ingredients in a saucepan and place over a moderate heat, stirring continuously. Allow the mixture to boil for two minutes.
• 5. Spread the filling over the base and place in the oven.
• 6. Bake for 15-20 minutes or when beginning to colour around the edges. Remove and leave to cool before icing.
• 7. To make the icing, melt butter, chocolate and golden syrup together gently in a double boiler or in the microwave. Stir to a smooth paste. Set aside to cool but not set.
• 8. Once cool, whisk vigorously either with a hand-held beater or a whisk to make a fluffy, thick icing.
• 9. Spread evenly over the surface of the caramel filling.
• 10. When the icing is set, cut into small squares.