I was asked to bake some caramel slices for one of my clients last week and I have to admit these are one of my great weaknesses. I love the overload of sweetness combined with the richness of the caramel. When baking this classic recipe I decided to double the recipe and use a slightly bigger pan so that everyone can really indulge in this delicious slice. Here is the recipe.

It is my version of the Taste recipe.



2 cup of flour

1 cup brown sugar

1 cup desiccated coconut

250 gm butter, melted


2 400 gram cans of condensed milk
4 tablespoons golden syrup
120g butter, melted


60 grams of copha

250 grams of dark chocolate

125g cooking chocolate, chopped


  1. Preheat oven to 180°C. Line a 3cm deep, 28 x 26cm (base) pan.
  2. Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
  3. Make filling: Combine all ingredients in a saucepan over medium heat. Make sure the saucepan is a non stick type. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
  4. Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve

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