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Neighbourhood Classic - If your mum could make it perfect, she was a legend. Got to admit, Auntie Kay made the best (don't tell mum). A Caramel Slice with just the right amount of coconut in a rich and just-crumbly-enough base - where the caramel is gooey but holds its shape and the chocolate is rich but easy to cut into
- Preheat oven to 180°C Lightly grease and line a 20 x 30cm baking tin with non-stick baking paper.
- Melt 125g of the butter. Sift flour and baking powder into a large bowl, add coconut, caster sugar and melted butter and stir until well combined.
- Press the mixture firmly into the base of tin, place in oven and bake for 12 minutes or until light golden.
- Meanwhile, place the remaining butter, brown sugar, condensed milk, golden syrup and vanilla extract in a medium size saucepan over a low heat. Stir to dissolve the sugar, bring to the boil then continue to cook, stirring over a low heat, for a further 5 minutes or until light golden. Remove from heat and pour evenly over base.
- Place in oven and bake for 10 minutes. Set aside to cool completely.
- Once caramel is cool, place chocolate and the extra butter in a heatproof bowl over a saucepan of gently simmering water, stirring occasionally until chocolate has melted. Spread chocolate evenly over the caramel.
- Refrigerate till the chocolate has set, cut into squares.