CARAMEL SLICE.

Ingredients... Base....60 gm of plain flour, 60 gm of self raising flour, 90 gm of desiccated coconut, 100 gm of butter/ marg, 115 gm of soft brown sugar. Filling...30 gm of butter/ marg, 2 tbs of golden syrup/ honey, 400gm of sweetened condensed milk, Topping....150 gm of 70% cocoa chocolate, roughly chopped, 40 gm of butter/ marg. Preheat your oven to 180 deg C. Line a shallow 28 cm x 18 cm / 11"x 7" baking pan. Mix the flours together and stir in the coconut. Make a well in the centre. Combine the butter / marg and sugar in a saucepan and stir over a low heat until the butter/ marg has melted. Pour into the dry ingredients and stir well to combine. Press the mixture into the lined pan with the back of a spoon. Bake in the preheated oven for 10 minutes, then set aside to cool. To make the filling, combine the butter/ marg, syrup and condensed milk in a saucepan. Stir over a low heat until smooth, continue stirring for 10 minutes. Pour the mixture over the pastry base and bake for 20 minutes. To make the topping, place the chocolate and butter/ marg in a saucepan over a low heat and stir until smooth. Spread the chocolate mix over the caramel and leave to set. When set lift the slice from the pan and cut into squares.