These are some ugly chocolate caramel slices. I have absolutely no cutting skills, so these slices ended up with cracked chocolate topping and coconut shortbread crumbs everywhere. These are also very sweet and delicious but can definitely benefit from some salt.
I adapted the recipe from Donna Hay and this little cookbook I bought from a little town in Australia, Kyneton. They were raising funds for the Kyneton Playgroup through selling of this cookbook, tried and tested recipes collected from parents who have kids in this group. I thought it would be a meaningful souvenir to commemorate my farm stay there and to bring a piece of Australian culture back to Singapore.
Speaking of Donna Hay, how did she get her caramel slice to look so damn gorgeous?
CHOCOLATE CARAMEL SLICES
Adapted from Donna Hay: Simple Essentials- Chocolate and The Kyneton Kitchen Cookbook
1 cup (150g) plain (all-purpose) flour
½ cup (40g) desiccated coconut
125g butter, melted
½ cup (90g) brown sugar
1 tin condensed milk
2 tbsp golden syrup (I used 1 tbsp maple syrup and brown sugar each, worked well.)
150g dark chocolate, melted
- Preheat oven to 180°C (355ºF). Place the flour, desiccated coconut, melted butter and sugar in a bowl and mix to combine. Press the mixture into a 20cm x 30cm (I used 8 X 8 in) tin lined with non-stick baking paper and bake for 15 minutes or until golden. Allow to cool.
- To make the filling, place the golden syrup, butter and condensed milk in a saucepan over low heat and stir for 6-8 minutes or until thickened slightly. Pour over the base and bake for 10 minutes or until golden. Refrigerate until cooled completely.
- Spread melted chocolate on top of the cooled filling. Refrigerate till set before slicing. (I do not recommend slicing after refrigerating for a few hours. It will be easier to slice if chocolate is just set.)