Caramel Slice

Heat the oven to 180°C and line a slice tin (about 20cm square) with baking paper, letting it overhang for easy lifting.

Mix the flour, coconut and brown sugar, then stir in the melted butter until it clumps. Press firmly and evenly into the tin.

Bake the base 12–15 minutes until light golden. Leave the oven on.

For the caramel, gently melt the condensed milk, caramel butter and golden syrup in a saucepan over low heat, stirring constantly for 5–7 minutes until it thickens slightly and turns a shade darker.

💡 Keep the heat low and never stop stirring — condensed-milk caramel catches and scorches on the base in moments, and burnt spots turn the whole layer bitter and grainy.

Pour the caramel over the warm base and spread level. Bake 12–15 minutes more, until the caramel is set with a few small bubbles and golden at the edges.

Cool the tin completely, then chill 30 minutes so the caramel firms up.

Melt the chocolate gently (short bursts in the microwave or over a water bath) and stir in the oil until glossy and smooth.

Pour over the set caramel and tilt to cover evenly. Chill just until the chocolate is barely set but not rock-hard.

Lift out using the paper and cut into squares with a hot, dry knife, wiping the blade between cuts.

💡 Cut while the chocolate is just-set, not fully hard — a fully hardened top shatters and cracks. Warming the knife melts a clean path through the chocolate layer.