Chocolate Caramel Slice

Each piece has the surprise of sticky caramel sandwiched between the chocolate and biscuit layers.

Base:
1 cup all-purpose flour, unbleached, sifted
½ cup brown sugar
½ cup desiccated coconut
butter, melted (125 g)

Filling:
1 can sweetened condensed milk (395 g)
2 Tbsp. golden syrup
butter, melted (60 g)

Topping:
baking chocolate, chopped (125 g)
copha, chopped (60 g)

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a 3 cm deep, 28x18 cm (base) lamington pan.

Make the Base:
Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan.

Bake for 15-20 minutes, or until light golden. Remove from oven. Cool.

Make the Filling:
Combine all filling ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base.

Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3-4 hours, or until set.

Make the Topping:
Place chocolate and copha into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.