Chocolate Caramel Coffee Slice
½ cup plain flour
¼ cup desiccated coconut
¼ cup brown sugar
65g butter, melted (we used Lewis Road Creamery butter)
65g butter (we used Lewis Road Creamery butter)
¾ tablespoon instant coffee dissolved in 1 tablespoon boiling water (we used Jed’s Coffee bean bag soaked in 1 tablespoon boiling water for a few minutes)
2 tablespoons golden syrup
1 can sweetened condensed milk
50g dark chocolate
1 tablespoon butter (we used Lewis Road Creamery butter)
¾ cup roughly chopped walnuts (optional)
Preheat oven to 180°C. Line a small loaf tin with baking paper.
- To make the base, place flour, coconut and brown sugar in a bowl. Add melted butter and mix together until well combined. Using clean hands, firmly press mixture into prepared tin and bake for 12 minutes or until light golden brown. Leave in tin and allow to cool for about 5 minutes
- To make the filling, place butter, coffee (if using), golden syrup and condensed milk in a saucepan and stir over low heat until the butter has melted. Do not let it boil. Carefully pour caramel over cooked base and place back in the oven to cook for a further 20–23 minutes until golden and bubbly. Refrigerate until cold, about an hour.
- Break the chocolate into pieces and melt with the butter in a heatproof bowl over a pot of simmering water. Pour chocolate mixture over set caramel and smooth over with a spatula. Sprinkle over walnuts (if using). Refrigerate until cold before cutting into pieces, 15–20 minutes.
TIP, to get nice, clean-cut slices, dip a sharp knife into hot water for 5 seconds and dry with a tea towel before each cut.