Saturday, May 16, 2009

Choccie caramel slice

Mmmmmmmm yum a good sticky gooey caramel is always a winner in my books. I made this a few weeks ago and have thought about making it just about every day since. I haven't yet, mainly because Arj has demanded to be involved in other baking projects but I'm not sure another week will pass without a new batch

1 cup sr flour
1 cup of coconut
½ cup brown sugar
1 cup rolled oats (this is optional, I didn't have any last time I made this and it was absolutely fine)
150g butter melted
395g can of sweetened condensed milk
2 tbs golden syrup
30g butter extra
200g dark chocolate
• preheat oven to 180 deg
• combine flour, coconut, brown sugar, oats and butter press into baking paper lined slice tray
• Bake for 10 mins
• To make caramel, add s.c. milk, golden syrup and extra butter in pan bring to the boil stirring, reduce heat simmer for five minutes, stirring until a light brown colour
• Pour caramel over cooked base and bake for another 10 mins, let cool
• Spread melted choc over caramel filling

Enjoy with a lovely cuppa to cure three-thirtyitis.

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