This is my signature dish – the one I am always asked to bake for special occasions. I first made it many years ago, and over the years have refined it and found some tips and tricks to make it look and taste even better.
The original recipe comes from a tear-out section in the June 1998 issue of the Australian Women’s Weekly magazine. (It looks well-used, doesn’t it?) You will find lots of different recipes for this slice, but this is the best out there. Trust me! I’m very particular about my sweets!
Here is the recipe as it appeared in the magazine:
1 cup (150g) of self-raising flour
1 cup (90g) of dessicated coconut
1 cup (200g) of firmly packed brown sugar
125g butter, melted
400g can of sweetened condensed milk
2 tablespoons golden syrup
125g dark chocolate, chopped
30g butter (though I use Copha, which is vegetable shortening – I think it gives a better gloss to the chocolate than the butter)
First, grease and line a slice pan (20x30cm). Preheat oven to 180°C (350°F).
Now add in the melted butter and stir until combined.
Press the mixture firmly over the base of the prepared tin,
and bake in the oven for 10-15 mins. Keep an eye on it so it doesn’t burn – you want it to be a light golden brown.
While the base is cooking, start the caramel filling.
Combine all the ingredients in a small saucepan and stir over medium heat until melted together and thickened.
Watch out for it likes to stick to the bottom of the pan.
Place to the side while you take the base out of the oven.
Tip: I like to give it a gentle flattening with the back of a spoon so that it all even and not puffy.
Pour the hot caramel sauce over the base, and pop back into the oven for 5-8 mins. It should just be starting to bubble around the edges. (Make sure someone finishes off the leftover caramel in the pan – too yummy to waste!)
Let it cool completely (at room temperature, not in the fridge – or your chocolate topping will set as soon as it hits the cold caramel!).
Now for the topping. Combine the chocolate and butter (or Copha) in a small glass bowl and pop into the microwave.
Heat on high for 30 seconds and then stir. Then heat again for 15 secs and stir. Keep doing this until the chocolate and butter (or Copha) is all melted and there are no lumps.
Pour the hot topping onto the caramel filling and spread out – nice and smooth.
Let the chocolate set. Cut into small squares and enjoy!
Tip: To get lovely smooth cuts: if the slice is cold from the fridge, and the chocolate topping is quite hard, heat your knife by running it under the hot water tap between cuts. Also, wiping your knife clean on wet paper towel between cuts will help with the appearance of the squares.
Leave a comment if you try it – I hope it turns out just as yummy and delicious as it does for me!
Till next time,