I make this recipe without fail every single Christmas and it's a HUGE hit so I wanted to share it with you! Enjoy!

Ingredients:

Layer 1 – Coconut base:
1 cup plain flour, sifted
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted

Layer 2 – Caramel filling
395g can sweetened condensed milk
2 tablespoons golden syrup
Pinch of salt
50g butter, melted

Layer 3 – Chocolate topping
125g cooking chocolate, chopped
60g coconut oil (not melted)

Instructions:

Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm pan with baking paper then grease it with butter or coconut oil.
To make the 1st layer:
Mix all layer 1 ingredients in a bowl. It should be crumbly and mixed well. Press it evenly into prepared pan. Bake for 15 to 20 minutes, or until golden (the longer it cooks the more crunchy the bar is, so if you want it really soft, just do 15 minutes, otherwise leave it for 20-25 but make sure it doesn’t burn). Remove from oven. Cool.
To make the 2nd layer:
Combine all ingredients in a pan over medium heat. While it’s cooking keep whisking, for 8-10 minutes or until golden brown. It will thicken up and turn darker. Pour over cooled base. Bake for 12 minutes or until firm. You will see little craters all around and it becomes visibly firmer and will smell very caramel-y. Cool completely. Refrigerate for 3 to 4 hours or more. I just leave it overnight in the fridge.
To make the 3rd layer:
Put the chocolate and coconut oil together into a heat-proof bowl over a saucepan of simmering water. Stir until melted through. Pour over the caramel layer.
Refrigerate to set. Cut into 20 equal pieces.

Nutritional info:

(Per piece)
Calories: 209
Fat 11g
Carbohydrate 25.2g
Protein 2.4g

Notes:

**I based my recipe off the caramel slice recipe from taste.com.au. For both the base and the caramel, I have found that cooking it slightly longer (keeping a close eye on it so it doesn’t burn) actually enhances the flavour of the slice. It becomes more chewy and caramelly.
While most caramel slice recipes make the middle caramel layer very thick, I personally prefer keeping all three layers even in height so I changed the amounts slightly to reflect this. I find the balance of the different textures and flavours of the recipe are perfect when the 3 layers are equal in size.
Let me know how you go! Merry Christmas!