Chocolate Caramel Slice

1. 1

   Preheat oven to 180C Line a 3cm deep, 28 x 18cm (base) lamington pan.

2. 2

   Combine all base ingredients in a bowl.

3. 3

   Mix well.

4. 4

   Press into prepared lamington pan.

5. 5

   Bake for 15 to 20 minutes, or until light golden.

6. 6

   Remove from oven.

7. 7

   Cool.

8. 8

   Make filling: Combine all ingredients in a saucepan over medium heat.

9. 9

   Cook, whisking, for 8 minutes or until golden.

10. 10

    Pour over cooked base.

11. 11

    Bake for 12 minutes or until firm.

12. 12

    Cool completely.

13. 13

    Refrigerate for 3 to 4 hours, or until set.

14. 14

    Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water.

15. 15

    Stir until melted.

16. 16

    Pour over caramel.

17. 17

    Refrigerate to set.

18. 18

    Cut into squares to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.