Name: Chocolate Caramel Slice
Prep time: 30 min
Cook time: 30 min
Yield: Slices 16
Ingredients: 3/4 cup McKenzie's Rice Flour; 1 tbs McKenzie's Arrowroot; 2 tsp McKenzie's Baking Powder; 3/4 cup brown sugar; 1 cup McKenzie's Fine Desiccated Coconut; 125g unsalted butter, melted; 30g unsalted butter; 395g canned sweetened condensed milk; 2 tbs golden syrup; 200g dark chocolate, chopped coarsely; 2 tsp vegetable oil

Slices 16

Prep 30 mins

Cook 30 mins

Step 1

Preheat oven to 180°C. Grease and line a 20cm x 30cm rectangular or slice tin.

Step 2

For the base: Combine rice flour, arrowroot, baking powder, sugar and coconut in a medium bowl. Stir in butter. Press mixture evenly and firmly into tin. Bake for 10-15 minutes or until golden brown. Allow to cool.

Step 3

For the caramel: Combine butter, condensed milk and golden syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for 10-15 minutes or until golden brown. Allow to cool.

Step 4

For the chocolate topping: Stir chocolate and oil in a medium heatproof bowl over a saucepan of simmering water until smooth. Spread chocolate mixture over caramel. Refrigerate for at least 30 minutes or until set. Slice with a hot knife.

If you love caramel, double all the caramel ingredients and continue with the method. This will give you a thicker and richer caramel flavour.

For a salted caramel chocolate slice: Add 2 tsp McKenzie’s Australian Natural Sea Salt to the caramel at step 3.

Chocolate Caramel Slice