A little different to your old Caramel Slice.When served chilled this slice is a little chewy because the filling is cooked twice and the chocolate is nice and thick.
Line a lamington tray with baking paper.Mix together base ingredients and press into tin.Bake at 220 for 15 mins or until golden.
While base is cooking mix cond milk and golden syrup together in small saucepan and slowly bring to the boil stirring so as not to burn the bottom.Simmer for 2 minutes or until thickened and golden and then remove from heat.Pour over base and cook for a further 10 to 15 minutes.Allow to cool for about 10 minutes.In a double saucepan melt chocolate and copha and pour over slice.Refrigerate overnight.
Melt some milk choc if you want to swirl through the dark choc.Make sure the slice is still quite warm when you add the choc topping otherwise the chocolate breaks away when trying to cut slice.Leave out of frodge for 30 mins for easier slicing.
Make plenty to share around!
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