Caramel Slice

Directions

1. 1
   Preheat the oven to 180°C. Line a square or rectangle (approx. 23cm x 33 cm) baking tin with baking paper.
2. 2
   In a bowl, mix the flour, baking soda, shredded coconut and brown sugar. Add the melted butter and mix until combined.
3. 3
   Press the mixture into the tin to form an even biscuit layer. Bake for 15 to 20 minutes, until just golden but still a bit soft to the touch.
4. 4
   Prepare the caramel. Put the butter, condensed milk, golden syrup and brown sugar in a saucepan, and slowly bring to the boil, stirring almost constantly.
5. 5
   Once the caramel is boiling, keep on cooking it on low-medium heat for 10 minutes, still stirring constantly, until the caramel thickens and gets light brown caramel colour and smell.
6. 6
   Remove from the heat, add the vanilla and salt, and pour on top of the partly cooked biscuit. Bake for 10 more minutes.
7. 7
   Remove the biscuit and caramel cake from the oven and let it cool completely. Keep the slice in the baking tin.
8. 8
   Melt the chocolate with the coconut oil in a bain marie (place a bowl on top of a pot with boiling water, making sure the bowl doesn't touch the water).
9. 9
   Pour the melted chocolate on top of the cold caramel layer, smooth the top, and place the slice in the fridge for at least 4 hours to set and harden.
10. 10
    Cut the caramel slice into squares, and serve either straight out of the fridge or at room temperature.