A Donna Hay recipe adapted by the talented Hannah Howard for a special occasion on 4.01.2020.

Ingredients

Base

• 1 cup all purpose flour
• 1/2 cup desiccated coconut
• 1/2 cup brown sugar
• 125g butter, melted

Caramel filling

• 1/3 cup golden syrup (Han switched for treacle)
• 125g butter, melted
• 2x 400g cans sweetened condensed milk

Chocolate topping

• 185g dark chocolate (Han used Whittakers dark ghana 72%)
• 3 teaspoons vegetable oil
• Han sprinkled Maldon flaky salt on top

Method

1. Preheat oven to 180 celcius (350 fahrenheit).
2. Place the flour, coconut, sugar and butter in a bowl and mix well.
3. Press the mixture into a 20x30cm (8 x 12inc) slice tin lined with non-stick baking paper.
4. Bake for 15-18 minutes until brown.
5. To make the caramel filling, place the golden syrup, butter and condensed milk in a saucepan over a low heat and stir for 7 minutes, or until the caramel has thickened slightly.
6. Pour over the cooked base and bake for 20 minutes or until the caramel is golden.
7. Refrigerate the slice until cold.
8. To make the chocolate topping, place the chocolate and oil in a saucepan over low heat and stir until melted. Remove from the heat and allow to cool slightly before spreading over the slice.
9. Sprinkle the top with flaky salt (if you want).