Caramel Slice
"The caramel for this slice is made without a candy thermometer. It is soft set - cuttable without oozing out everywhere and it holds it's shape at room temperature (as long as it's not too hot!). The chocolate topping is softened with a touch of oil so it cuts without cracking, and doesn't make the caramel ooze out. I came up with this caramel recipe after being disappointed by so many other recipes where the caramel didn't set!..."
INGREDIENTS
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1 cup plain flour
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1/2 cup brown sugar (not tightly packed)
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1/2 cup desiccated coconut (US: sweetened coconut flakes) (Note 1a)
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4.5oz / 125g unsalted butter, melted
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4.5oz / 125g unsalted butter, roughly chopped
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1/2 cup brown sugar
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1 x 14oz/395g can sweetened condensed milk (Note 1b)
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7oz/200g dark or milk melting chocolate (America: use semi-sweet chocolate chips)
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1 tbsp vegetable oil
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