Donna Hays Chocolate Caramel Slice Food

DONNA HAY'S CHOCOLATE CARAMEL SLICE

Steps:

• Method: Base (first 4 ingredients).
• 1. Preheat the oven to 350°F (200°C or 180°C fan forced).
• 2. Combine the flour, coconut, sugar, and butter in a bowl.
• 3. Press the mixture into a slice tin that has been lined with baking paper.
• 4. Bake for around 15-18 min (until browned).
• Method: Caramel Filling. (next 3 ingredients).
• 1. Put the golden syrup, butter and condensed milk in a saucepan over low heat and stir for 7 min, or until it has combined and thickened slightly.
• 2.Pour the caramel over the cooked base.
• 3. Bake for 20min (check after 15), or until the caramel is golden.
• 4. Refrigerate until the slice is cold.
• Method: Topping. (last 2 ingredients).
• 1. Place the chocolate and oil in a saucepan over low heat and stir until melted.
• 2. Remove from heat and allow to cool slightly.
• 3. Spread over the slice.
• 4. Refrigerate until firm.
• 5. Cut with a heated knife.

DONNA HAY'S CHOCOLATE CARAMEL SLICE

Steps:

• Preheat oven to 180 degrees, fan forced
• Line a 30cm x 20cm slice tin with baking paper
• Place butter into TM bowl and melt 40 seconds / 50 degrees / speed 4
• Scrape down sides
• Add flour, coconut and sugar and mix 10 seconds / speed 4
• Scrape down sides and repeat 10 seconds / speed 4
• Place the base ingredients into the slice tin spreading it out evenly to cover the whole base (see notes on how I do this)
• Bake for 15 minutes, or until the base is golden brown (it takes 15 minutes in my oven)
• While the base is baking, make the filling
• Place the golden syrup, butter, and sweetened condensed milk into the TM bowl and cook 8 minutes / 80 degrees / speed 2 / MC off
• When the base comes out of the oven, pour the filling on top and return to the oven for 15 to 20 minutes, or until the caramel is nice and golden (it takes 17 minutes in my oven)
• Cool the slice for an hour at room temperature and then make the chocolate topping
• Place the chocolate and oil into the TM bowl and melt 4 minutes / 50 degrees / speed 3, scraping down bowl after 2 minutes
• Pour the chocolate over the slice, moving the tray around to allow the chocolate to spread into all the corners ... use the back of a spoon to help spread the topping over if necessary
• Refrigerate until the slice is cold
• Remove slice from fridge about an hour before you plan to cut to allow the chocolate to soften
• Using a large sharp knife cut slice into desired pieces, wiping the knife clean between each cut so that you get nice even pieces
• Best kept refrigerated in an airtight container until needed