caramel slice

i think my nan gave me this recipe...or one of her church friends. she taught me about cooking & all things homey like gardening & craft. she was an amazing woman & i felt very close to her. lets get to the slice shall we?

it is made in 3 layers which sounds time consuming but isn't at all. no mixmaster is required.
use a slice tin (lined with baking paper) approx 28cm x 18cm & preheat oven to 180 degrees (a little less for fan forced)

base:
1/2 cup plain flour
1/2 cup sr flour
1 cup dessicated coconut
1/2 cup soft brown sugar
100g butter

sift the flours & add the coconut.
melt the butter & sugar in a pan over medium heat until the sugar dissolves.
add butter mixture to flours & mix with a spoon.
press it into the tin (which is lined with baking paper).
bake for about 10 minutes.
*i don't sift anything, i just run a whisk through it. the less washing up the better.
**don't let it brown too much as it cooks again with the filling
cool slightly & start on the filling

filling:
1 tin condensed milk
2 tblsp golden syrup
30g butter

combine everything in a non-stick saucepan & stir continuously over low heat for about 10 minutes. it will thicken & go a little darker in colour.
pour mixture over your base & bake for 15-20 minutes.
**keep checking on it in the oven as it does go quite dark & you don't want it to burn.
cool completely.

topping:
melt 150g dark chocolate and spread over filling.
allow to just set & cut into portions.
**i use lindt 70% when it's on special & when the slice is for someone other than the family...otherwise the dark chocolate buttons are fine.
**it is also cuts neater if you cut it before it sets rock hard in the fridge.

now, try & resist eating more than 2 pieces in a seating!