Coconut and Caramel Slice
85g softened butter
1/3 cup castor sugar
2 large eggs
2/3 cup rolled oats
1/3 cup desiccated coconut
1/2 tsp ground cinnamon
Caramel Layer:
365g softened unsalted butter
150g golden syrup
500g sweetened condensed milk
Topping:
80g bittersweet chocolate
unsalted butter
Preheat oven to 160`C and line an 18cm x 28cm tin with baking paper. Cream butter and sugar in a food processor until pale and soft.
Add eggs one at a time, scraping down sides of the bowl as you go. Mix oats, ground almonds, coconut and cinnamon and add to food processor. Mix well to combine thoroughly.
Spread in prepared tin and bake for about 25 mins until base is golden brown and springs back when touched lightly. Leave to cool.
Reduce oven temperature to 130`C.
To make the caramel layer, bring butter and golden syrup to a boil, stirring continuously. Remove from heat and stir in condensed milk. Spread evenly over cooked base and bake for about 45 mins until caramel has set without colouring. Remove from oven and cool completely.
To make the topping, melt chocolate and butter in small bowl over hot water. Stir gently and pour over caramel, tilting tin so that topping is even. When chocolate has almost set, cut slice into 4cm x 6cm rectangles with a hot knife. Serve at room temperature or refrigerate and serve cold.