Cooking Instructions
- 1
preheat oven to 350
- 2
place flour, coconut, sugar and butter in a bowl & mix well. Press mix into a 20cm x 30cm slice tin lined with baking paper & bake for 15-18 min or until brown.
- 3
To make the caramel filling: place condensed milk, butter & golden syrup in a saucepan over low heat & stir for 7 mins or until the caramel has thickened slightly.
- 4
Pour over cooked base and bake for 20 mins or until caramel is golden.
- 5
Refrigerate the slice until cold.
- 6
To make the chocolate topping: place the chocolate & oil in a saucepan over low heat & stir until melted. Remove from heat and cool slightly before spreading over the slice. Refrigerate until firm :-)
- 7
this recipe is from my Donna Hay classics cookbook. Its the first time ive made it and its so easy and tastes amazing!!!!
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Comments (6)
Use 125gms butter for base
Use 60 gms butter for filling
Recipe tastes good when followed with these ingredients.
Recipe was not written clearly.................