Caramel Slice - Mmmmm Just Like Autie Kay's

Ingredients

• 225 g unsalted butter
• 125 g plain flour
• 1 teaspoon baking powder
• 90 g desiccated coconut (1 cup)
• 110 g caster sugar (1/2 cup)
• 100 g brown sugar
• 400 ml condensed milk (1 tin)
• 2 tablespoons golden syrup
• 1 teaspoon vanilla extract
• 150 g 70% dark chocolate
• 15 g unsalted butter, extra

Directions

1. 1

   Preheat oven to 180°C Lightly grease and line a 20 x 30cm baking tin with non-stick baking paper.

2. 2

   Melt 125g of the butter. Sift flour and baking powder into a large bowl, add coconut, caster sugar and melted butter and stir until well combined.

3. 3

   Press the mixture firmly into the base of tin, place in oven and bake for 12 minutes or until light golden.

4. 4

   Meanwhile, place the remaining butter, brown sugar, condensed milk, golden syrup and vanilla extract in a medium size saucepan over a low heat. Stir to dissolve the sugar, bring to the boil then continue to cook, stirring over a low heat, for a further 5 minutes or until light golden. Remove from heat and pour evenly over base.

5. 5

   Place in oven and bake for 10 minutes. Set aside to cool completely.

6. 6

   Once caramel is cool, place chocolate and the extra butter in a heatproof bowl over a saucepan of gently simmering water, stirring occasionally until chocolate has melted. Spread chocolate evenly over the caramel.

7. 7

   Refrigerate till the chocolate has set, cut into squares.