Chocolate caramel coconut slice

Behold this morsel of sweet goodness!

It contains some of my favourite ingredients - chocolate, caramel and coconut. Combined together, these ingredients make this divine little slice.

My lovely daughter requested a batch of this slice as a birthday treat. She also helped with the making and baking, which was fun, as we were able to lick our sweet, sticky fingers afterwards.

Word of warning - this slice is very sweet, so you only need a very small square to satisfy. A 2cm square is plenty, and will ensure that the slice stretches far.

What you'll need

Makes approximately 40 small pieces of slice, depending on how large you cut the pieces.

Base

250g plain flour, sifted
125g brown sugar
125g desiccated coconut
125g butter, melted

Filling
400g sweetened condensed milk
2 tablespoons golden syrup or honey
60g butter, melted

Topping
1 tablespoon thickened cream
125g dark cooking chocolate, broken into bits

What to do

Preheat oven to 180°Celsius. Grease and line a 30cm x 20cm baking tin.

Combine the ingredients for the base in a large bowl. Mix well. Pour into the tin and press the mixture with your fingers. Use the bottom of a small glass to smooth the mixture, making sure you press it into the corners.

Bake in the oven for 20 minutes or until golden brown. remove from the oven and cool.

Now make the filling. 

In a saucepan, combine the condensed milk, syrup and butter. Cook, stirring continuously over medium heat until the colour of the mixture changes to a deep golden brown colour - approximately 5 to 10 minutes. Now pour it over the cooled base. Place into the oven and bake for 10 - 15 minutes until the caramel becomes firm. 

Remove from the oven and cool in the fridge. This will take at least 3 hours.

Once cool, make the topping. Place the chocolate and cream in a saucepan. Place over low heat and stir continuously until all the chocolate is melted. Remove from the heat and pour the chocolate over the caramel.

Refrigerate overnight  to set everything well. To serve, remove from the baking tray

To serve, cut into 2 or 3cm squares. Remove the slice from the tin and carefully peel away the baking paper. On a large chopping board place the slice. Heat a large, sharp knife under hot running water so it is easier to cut through the chocolate and caramel. Continue to wash and heat the knife so your slices are clean and neat.

Store in a air-tight container in the fridge. Serve with a cup of coffee or tea.