Name: Caramel slice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12–16
Cuisine: Australian
Ingredients: 1 cup plain flour; ½ cup loosely packed brown sugar (base); ½ cup desiccated coconut; 125 g unsalted butter, melted (base); 125 g unsalted butter, chopped (caramel); 80 g (½ cup loosely packed) brown sugar (caramel); 1 tsp vanilla extract; 395 g can sweetened condensed milk (full fat); 200 g dark or milk melting chocolate; 1 tbsp vegetable oil

Method

Heat oven to 180°C (160°C fan). Grease and line a 18 × 28 cm lamington pan with overhang.
Mix flour, brown sugar, coconut and melted butter. Press into pan. Bake 15 minutes until golden.
Lower oven to 160°C (140°C fan). Melt butter, sugar and vanilla over medium-low. When it simmers, add condensed milk. Whisk constantly 5 minutes, then 1 minute once slow bubbles appear.
Pour over base, tilt to spread. Bake 12 minutes. Cool 20 minutes, then refrigerate 30 minutes until the surface is cool but not fridge-cold.
Melt chocolate and oil in 30-second microwave bursts. Spread, shake pan for a smooth top. Refrigerate 1 hour.
Stand 5 minutes, then cut with a warm dry knife.

Tip: Use full-fat condensed milk or the caramel will not set. The spoon of oil in the chocolate stops it cracking when you cut. Bake the caramel layer — that is what sets it.