Gluten Free Carmel Slice

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Caramel Slice

 INGREDIENTS:

 Base:

 1c. Gluten free plain flour mix (I like edmonds)
125g Butter, melted
1/2 c. Desiccated coconut
1/2 c. Brown sugar

Filling:

 125g Butter, melted
1/3 c. Golden syrop
1 c. (400g) Sweetened condensed milk

Topping:

 1 Block dark cooking chocolate (I use Pams)
3 Tbsp Vegetable oil


DIRECTIONS:

 Preheat oven to 180C
Line a 20cm x 30cm tin (or close to this size).

Base:

 Place the flour, coconut, butter and sugar in a bowl and mix to combine.  Firmly press the mixture into the tin and bake for 15 minutes or until golden.  Allow to cool.

Filling:

 Place the golden syrup, butter and condensed milk in a saucepan over low heat and stir until thickened. (This process you want to be very focused, it can burn if you have the temperature to hot, but I also turn it up a tiny bit more to help it along).

Pour over the base and bake for 15-20 minutes or until golden. Cool a bit and then refrigerate until completely cool.

Topping:

 Place the chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir until melted.  Pour the chocolate mixture over the caramel and place in the fridge until set.

Cut & Eat.



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