Recipe: 00279 Title : Chocolate Caramel Slice II Author: Moira Furber Date : August 1995 _________________________________________________________________________ The caramel filling must be stirred constantly during cooking for perfect results. 1 cup self raising flour 1cup (90g) coconut 1cup brown sugar firmly packed 125g butter melted FILLING 400g can sweetened condensed milk 30g butter 2 tablespoons golden syrup TOPPING 125g dark chocolate, chopped 30g butter Lightly grease 20cm x30 cm lamington pan. Combine sifted flour, coconut and sugar in bowl, add butter, stir until combined. Press mixture over base of prepared pan. Bake in moderate oven, 15minutes. Pour hot filling over hot base, return to oven 10 minutes; cool. Spread warm topping over filling, stand at room temperature until set. Filling: Combine milk, butter and golden syrup in pan, stir over low heat, without boiling, about 15 minutes or until mixture is golden brown. Topping: Combine chocolate and butter in pan, stir over low heat until smooth. -=-=-=-=-=-=- _________________________________________________________________________