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September
24
2006

CARAMEL CHOCOLATE SLICE

[CATH’S KITCHEN]

BASE

1 CUP SELF RAISING FLOUR

1 CUP BROWN SUGAR [lightly packed]

1 CUP COCOANUT

125g MARGARINE

SIFT FLOUR INTO BOWL, ADD SUGAR & COCOANUT. STIR UNTIL COMBINED. MELT MARGARINE & ADD TO DRY INGREDIENTS. PRESS INTO GREASED 11X7 INCH TIN & BAKE IN MODERATE OVEN [180C] FOR 10 MINUTES. REMOVE FROM OVEN, SPREAD WITH PREPARED CARAMEL & RETURN TO OVEN FOR A FURTHER 5 MINUTES. WHEN COOL SPREAD WITH TOPPING.

CARAMEL

440g CAN CONDENSED MILK

2 TABLESPOONS GOLDEN SYRUP

30g MARGARINE

PLACE ALL INGREDIENTS IN SAUCEPAN & STIR OVER LOW HEAT UNTIL CARAMEL HAS THICKENED. BRING SLOWLY TO THE BOIL THEN REMOVE FROM HEAT.

TOPPING

125g DARK COOKING CHOCOLATE [chopped]

30g COPHAMELT CHOCOLATE & COPHA OVER LOW HEAT.