A heavenly combination of chewy caramel, crumbly biscuit and smooth chocolate.
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Lightly Grease a 20 x 30 cm rectangular shallow tin and line the base with baking paper/parchment, leaving the paper hanging over on the two long sides.
Crush your digestive biscuits in a bowl (a rolling pin does the trick) until in fine pieces.
Melt your first portion of butter and pour into the bowl full of crushed biscuits, add the desiccated coconut as well and once mixed so biscuit is moist, press into your lined baking tin and smooth surface.
Now combine your second portion of butter and condensed milk, caster sugar and maple/golden syrup in a small saucepan. Stir over a low heat (be careful butter can burn if not stirred enough) for 15 minutes, or until the sugar has dissolved and the mixture is thick, smooth and lightly coloured. Remove from the heat and leave to cool slightly. Pour over the biscuit base and smooth the surface. Refrigerate for 30 minutes or until firm (this refrigeration time is included in the 1 hour ten minutes the slice takes to make).
Now gently melt the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water), Stir occasionally until the chocolate has melted. Add the oil and stir until smooth. Spread over the firm caramel and leave until partially set before marking out 24 triangles or 12 squares. Now finally refrigerate until firm. Remember to cut out your squares/ triangles before serving.