Name: Chocolate caramel slice
Yield: 8 servings
Cuisine: Bake
Ingredients: 375.00 ml flour self-raising; 15.00 ml cocoa powder; 80.00 ml castor sugar; 80.00 ml coconut; 185.00 g butter melted; 250.00 ml castor sugar; 125.00 g butter; 30.00 ml golden syrup; 80.00 ml liquid glucose; 80.00 ml water; 100.00 g pecan nuts finely chopped; 300.00 g milk chocolate

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Ingredients (12)

375.00 ml	flour — self-raising
15.00 ml	cocoa powder
80.00 ml	castor sugar
80.00 ml	coconut
185.00 g	butter — melted

TOPPING

250.00 ml	castor sugar
125.00 g	butter
30.00 ml	golden syrup
80.00 ml	liquid glucose
80.00 ml	water

CARAMEL FILLING

100.00 g	pecan nuts — finely chopped
300.00 g	milk chocolate

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Method:

1. Grease a 25 x 30 cm swiss roll pan. Combine sifted flour and cocoa, sugar, coconut and butter, and mix well. Press evenly over the base of prepared pan. Bake in a preheated oven at 180 °C for 20 minutes. Cool for 5 minutes before adding the topping.
2. TOPPING: Combine sugar, butter, syrup, glucose, water and caramel filling in a heavy-based pan. Stir constantly over low heat without boiling until sugar is dissolved. Increase heat and boil steadily, stirring constantly, for about 15 minutes. Cool slightly before pouring over crust. Sprinkle evenly with chopped nuts and chill.
3. Melt chocolate over hot water. Cool slightly and spread over caramel. Refrigerate until set, then cut into squares.