I make this all the time. Its rich, sinful and delicious and everyone’s favourite.  Every Monday morning my son takes something home-baked with him to the dorms at school. More often than not the request is for caramel slice. This weekend, I was so pushed for time my lovely daughter, who has taken to describing herself as the Paddington Foodie’s Apprentice, took on the challenge to bake for the boys. In fact she made two!  You can see from the photos that she did a wonderful job. She has taught me a lesson or two about the importance of faithfully following a recipe.

I bake my caramel slice in a deep dish and use two cans of condensed milk to provide a very generous layer of caramel. To add a greater depth of flavour to the caramel I also like to add a very generous pinch (or two) of flaky sea salt to the caramel just before the tray is returned to the oven for its final baking. The addition of salt is entirely optional. The slice is equally delicious salted or not.

Chocolate Caramel Slice with Salt

For the Base

1/2 cup (75 g) self-raising flour
1/2 cup (75 g) plain flour
1 cup (80 g) coconut, shredded
1 cup (220 g) brown sugar, firmly packed
1/2 teaspoon mixed spice
100 g butter, melted

PREHEAT oven to 180C.
GREASE and line a 25cm square baking dish with deep sides. Ensure that baking paper extends over the sides of the dish for easy removal of the slice.
COMBINE sifted flours, coconut, sugar, mixed spice and melted butter in a medium-sized mixing bowl.
PRESS the mixture evenly over the base of the dish.
BAKE for 15 minutes in 180C oven, centre rack position until base is slightly risen and a pale golden brown colour.
COOL for at least 10 minutes until adding the caramel layer.

For the Caramel

1/3 cup golden syrup
125 g butter, melted
2 x 395 g cans of sweetened condensed milk
1 -2 teaspoons of flaky sea salt

PLACE the golden syrup, butter and condensed milk in a small saucepan over low heat.
STIR for 7 minutes or until the caramel has thickened slightly.
POUR  evenly over the cooled biscuit base and sprinkle with flaky salt, if using.
BAKE for 12-15 minutes in a 180C oven, centre rack position until caramel is golden.
COOL to room temperature before adding the chocolate topping.

For the Chocolate Topping

180 g dark chocolate
3 teaspoons olive oil

PLACE chocolate and oil in a heatproof microwave jug. Microwave on low for 2 minutes and chocolate is melted. Stir well.
POUR evenly over caramel layer.
REFRIGERATE until chocolate is set. Cut into 24 squares.
STORE in an air tight container for up to a week.