By ruthmaria on 14 November 2008 | Viewed 48936 times
This is the best caramel slice and it comes highly recommended by my gluten free and non gluten free friends!
1 cup Healthries Simple wheat & gluten free Baking mix
½ cup desiccated coconut
½ cup soft Brown Sugar
125g melted butter
60g butter, extra
¼ cup Golden Syrup Tin
1 X 400 g can sweetened condensed milk
70g macadamia nuts, chopped
1 tablespoon extra Golden Syrup
270g cooking chocolate (dark), finely chopped 3 teaspoons vegetable oil
1. Preheat oven to 180º C conventional or 160ºC fan baked. Combine the flour, coconut, soft Brown Sugar and butter. Press into baking paper lined 26 x 16cm slice pan. Bake for 12 -15 minutes or until golden brown, put aside.
2. Heat extra butter and golden Syrup in a saucepan until butter has melted and simmer over low heat for 3 minutes. Add condensed milk and stir over a medium heat for a further 7 - 10 minutes or until caramel becomes golden brown in colour. Pour over the prepared base. Sprinkle with macadamia nuts and drizzle with extra golden syrup.
3. Melt the chocolate and oil over simmering water and stir until smooth.
Spread over the caramel and refrigerate to set before slicing.