Classic Caramel Slice

Caramel slice used to be one of my favourite sweet treats when I was younger, and I don't think that taste of gooey caramel, coconut biscuit base and crisp chocolate topping ever left my fond memories. Definitely the thing I miss most about Australia are the wonderful traditional bakery treats you will find in every other cafe or bakery. For many of my recipes I like to change up the ingredients and create a little spin. For this one - you can't beat the basics. This is a simple recipe, however all the elements need to be executed well as it could leave you with a hard base, overcooked caramel or a dull looking chocolate coating.

The Recipe
Makes a 20cm x 20cm square slice
Preparation Time: 25 minutes
Bake Time: 20-30 minutes

120g brown sugar
60g desiccated coconut
100g plain white flour
100g unsalted melted butter

Preheat the oven to 180’C
Grease a 20cm square cake pan and line with paper
Stir brown sugar, coconut and flour in a large bowl
Add in butter and mix well until combined
Bake for 10-12 minutes or until the crust is lightly brown and has risen slightly

Caramel Filling
45g salted butter
60g golden syrup
590g sweetened condensed milk (I know, cans come in 395mls, good excuse to put the excess in your coffee, no??)
A good pinch of sea salt

Place the butter and the golden syrup in a small saucepan on a medium heat. Stir occasionally. 
When the butter has melted, add in the condensed milk. 
Stir or whisk constantly on a medium to low heat for about 9-12 minutes until the caramel has thickened. It should coat the back of the spoon nicely. Bear in mind the caramel will also thicken when it is being baked.
Finally throw in the salt (to taste) and mix through
Gently spread evenly over the base with a silicone spatula or oiled spoon and bake for another 10-12 minutes
Allow the slice to cool to room temperature

200g dark chocolate
1tsp olive oil
Melt the chocolate in a ban marie, mix in the olive oil and spread liquid chocolate over the caramel
Set in the fridge for 20-30minutes

Take out when set and cut into delicious slices.

What went wrong??
This slice is simple to make but all elements must be executed well to pull off a perfect end result. I have tried this recipe a few times to come up with the perfect ratio and bake time.
-    Make sure the pan is well greased and lined entirely with baking paper
-    Check your biscuit base intermittently. Every oven differs so you may need more or less baking time
-    Do not overcook the caramel! The caramel must be whisked constantly and not overcooked on the stove. Overcooking on the stove will  result in a hard chewy caramel in the slice.