TIP! Make sure the filling for the salted caramel slice is stirred constantly so that it doesn’t burn on the base of the pan. Slice can be made up to one week. Store in an airtight container in the fridge.
Ingredients
Method
Grease and line an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Process biscuits, almonds and coconut in a food processor until crushed. Add butter. Process until combined. Press over base of prepared pan.
Cook in a moderate oven (180C) for about 10 minutes, or until light golden. Remove. Cool.
To make filling, combine condensed milk, butter and syrup in medium saucepan. Stir over a low heat until butter is melted. Increase to medium to high heat. Stir constantly for about 8 to 10 minutes, or until mixture boils and turns light golden. Stir in salt.
Pour hot filling over biscuit base. Return to a moderate oven (180C). Cook for about 10 minutes, or until golden brown on top. Remove. Cool completely in pan.
Combine chocolate and oil in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted.
Pour chocolate over filling. Tilt pan slightly so chocolate covers filling. Sprinkle with salt. Refrigerate for at least 6 hours, or overnight until firm.
Lift slice from pan onto a board. Cut into squares.
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