Back when I a lady of leisure (i.e. on maternity leave but prior to A's arrival), I was running lots of errands, doing lots of housework, and seeing lots of friends for lunch. I had also been baking goodies every week for Special K to take into work as a treat for his colleagues. To say that they are benefitting from me being at home would be a massive understatement! After they enjoyed the fruits of the salted caramel and peanut butter brownies one week, the second week I sent K off to work with an amazing caramel slice. I apologise for a lack of photographs - I had some trouble getting it out of the pan and after I cut any good pieces, they were ferried off to K's workplace before I got the opportunity to line up some shots!
UPDATE: Here are some pics courtesy of Tina from bitemeshowme!
1 cup self raising flour
1 cup dessicated coconut
1 cup rolled oats
1/2 cup brown sugar
150g butter, to be melted
395g tin of condensed milk
2 tablespoons golden syrup
1 tablespoon butter
150g dark cooking chocolate
1. Preheat oven to 180 degrees Celsius, and grease and line a lamington tin (18 x 28cm).
2. Melt the butter on a saucepan over low heat, and then mix with the SR flour, coconut, rolled oats and the brown sugar until well combined.
3. Press the mix into the base of the tin, making sure to press it down evenly and with pressure. Bake in the oven for 10 minutes until golden. Remove from the oven but leave the oven on.
4. In a saucepan, pour out the condensed milk, the additional butter and the golden syrup. Heat on the stovetop until it bubbles and boils, and then turn down the heat and let it simmer until it turns a light golden brown colour - make sure to stir continuously! It should take about 5-8 minutes.
5. Once the colour has turned golden, pour over the biscuit base and spread it evenly, then return to the oven to bake for 10 minutes. Once done, remove from the oven, and let it cool completely. You can turn the oven off now!
6. When the caramel and the biscuit base has cooled completely, break the cooking chocolate up into even sized bits and melt. I always use the microwave to melt chocolate, as I find that when I do it the traditional method it seizes on me. I whizzed the chocolate for a minute, stirred, then in 30 second bursts, stirring each time until it was nice and smooth. Pour the chocolate oven the caramel and use a butter knife or the back of a spoon to smooth out evenly.
7. Allow the chocolate to set completely before removing from the pan to cut the slice. I popped it into the fridge and sliced it easily 30 minutes later.
8. Slice and enjoy! The slice keeps at room temperature in an air tight container for a few days... and tastes just as good days later!
What I loved most about this recipe was the Anzac cookie like base. I loved the addition of the coconut and the oats, over and above a normal biscuit base. It was also incredibly easy to make, and didn't take up much time at all!
My husband rated the caramel slice above my brownies - and came home from work with an empty box, so I take it that many people were fans!
A pretty simple recipe - I will definitely have to replicate this one!