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Chocolate caramel slice -
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06-04-2014, 12:07 AM
Base 1 cup plain flour, sifted 1/2 cup brown sugar 1/2 cup desiccated coconut 125g butter, melted Filling 400g can sweetened condensed milk 2 tablespoons golden syrup 60g butter, melted Topping 60g copha, chopped 125g cooking chocolate, chopped Method Step 1 Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan. Step 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. Step 3 Make filling: Combine all ingredients in a saucepan over medium heat. 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. Step 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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Re: Chocolate caramel slice -
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06-04-2014, 07:29 AM
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06-04-2014, 10:19 AM
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Re: Chocolate caramel slice -
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06-04-2014, 11:39 AM
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