Doing the Doob-lay

Intensely sweet but salty caramel smooshed in between two layers of chocolate, one crumbly the other meltingly tantalising.

...Yeah, I went there.

Double Choc Caramel Slice
Makes enough for a small army

1 cup plain self raising flour
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted
1/3 cup cocoa powder, sifted
30g butter
40ml (2 tablespoons) golden syrup
395g (1 can) sweetened condensed milk
1/2 teaspoon salt
200g dark, fairtrade chocolate

For the base, mix together the flour, sugar, coconut and cocoa powder before pouring in the melted butter. Press mixture onto the bottom of a sqaure, lightly greased and lined baking tin, making sure to get an even layer from the centre to the edges.

Bake in the oven for about 10 minutes in a pre-heated 180 degrees celsius oven. Remove from the oven and set aside to cool a little. Leave oven on!

For the caramel filling, put the 30g butter, the golden syrup, the condensed milk and salt in a saucepan and heat on a medium heat. Cook for about 6 minutes, stirring constantly until golden. Now pour the mixture over the cooked biscuit base and put back in the oven for another 5-10 minutes until the caramel is lightly golden. Remove and cool completely.

Melt the dark chocolate in a bowl either over a pot of boiling water or in the microwave. Pour over the caramel and biscuit base and smooth out to form an even layer. Place in the fridge overnight to set. When ready to serve, cut into squares, or circles, or stars, or oblongs, or 3D spheres or miniature model houses and eat.