Caramel Slice

• For the shortbread
• 150 grams flour
• 40 grams shredded coconut
• 1 1/2 teaspoons baking soda
• 90 grams brown sugar
• 125 grams melted butter
• For the caramel and chocolate layers
• 150 grams butter
• 300 milliliters condensed milk
• 1 1/2 tablespoons Golden syrup
• 80 grams brown sugar
• 1 teaspoon vanilla
• 1 pinch salt
• 150 grams dark chocolate
• 1 tablespoon coconut oil

1. Preheat the oven to 180u0b0C. Line a square or rectangle (approx. 23cm x 33 cm) baking tin with baking paper.
2. In a bowl, mix the flour, baking soda, shredded coconut and brown sugar. Add the melted butter and mix until combined.
3. Press the mixture into the tin to form an even biscuit layer. Bake for 15 to 20 minutes, until just golden but still a bit soft to the touch.
4. Prepare the caramel.rnPut the butter, condensed milk, golden syrup and brown sugar in a saucepan, and slowly bring to the boil, stirring almost constantly.
5. Once the caramel is boiling, keep on cooking it on low-medium heat for 10 minutes, still stirring constantly, until the caramel thickens and gets light brown caramel colour and smell.
6. Remove from the heat, add the vanilla and salt, and pour on top of the partly cooked biscuit. Bake for 10 more minutes.
7. Remove the biscuit and caramel cake from the oven and let it cool completely. Keep the slice in the baking tin.
8. Melt the chocolate with the coconut oil in a bain marie (place a bowl on top of a pot with boiling water, making sure the bowl doesn't touch the water).
9. Pour the melted chocolate on top of the cold caramel layer, smooth the top, and place the slice in the fridge for at least 4 hours to set and harden.
10. Cut the caramel slice into squares, and serve either straight out of the fridge or at room temperature.

shortbread, flour, coconut, baking soda, brown sugar, butter, chocolate layers, butter, condensed milk, golden syrup, brown sugar, vanilla, salt, chocolate, coconut oil

Taken from food52.com/recipes/78166-caramel-slice (may not work)