Carmel slice sweet honey style

Carmel slice sweet honey style


 1 cup plain flour

¾ cup desiccated coconut

½ cup Brown Sugar

150g butter, melted

395g can condensed milk

50g butter, diced

3 tbsp WA Honey

250g dark cooking chocolate, chopped

40g butter, chopped



Preheat oven to 180°C (160°C fan-forced). Line a 17 x 26cm slice tray with baking paper.

Place flour, coconut, sugar and butter in a mixing bowl, mixing until well combined. Press into prepared tray and bake for 10 minutes. Set aside to cool.

 Combine condensed milk, butter and golden syrup in a saucepan and bring to a gentle boil, stirring often to prevent sticking.

Pour caramel mixture over cooked base and place into the oven for 10 minutes until just starting to bubble around the edges. Set aside to cool completely.

Place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Mix until melted and smooth.

 Pour chocolate over caramel layer and smooth out with a spatula. Refrigerate until required.