Caramel Slice | Australian Caramel and Chocolate Bars

Mix the flour, shredded coconut, and brown sugar. Pour in the melted butter and stir until the mixture resembles damp sand. Line a 20 × 20 cm square pan with parchment paper, leaving an overhang on the sides, and press the mixture down firmly with the bottom of a glass. Bake at 180°C / 355°F for 18 minutes, until the edges turn golden.

Melt the condensed milk, butter, and golden syrup in a heavy-bottomed pot over medium-low heat. Once it starts to boil, lower the heat and cook for 6 minutes, stirring constantly. The mixture will turn from pale beige to honey-colored and leave a thick coating on the back of a spoon. Keep stirring along the bottom; scorched caramel will make the whole pan bitter.

Pour the hot caramel over the warm base and spread it into the corners with a spatula. Bake at 180°C / 355°F for 12 minutes. The surface will turn matte and small bubbles will appear at the edges; when you shake the pan, the caramel should move slowly as one layer, not ripple. Set the pan on the counter and let it cool completely.

Break the chocolate into pieces and melt it with the liquid coconut oil in a double boiler without boiling the water. If steam touches the chocolate, it can seize and become grainy. Pour the melted chocolate over the cooled caramel, tilt the pan to spread it, and tap it gently on the counter two times to smooth the surface.

Hold the parchment overhang to lift the slab out of the pan and onto a cutting board. Dip the knife in hot water, dry it, and press straight down in one motion; sawing back and forth will drag the caramel. Reheat and wipe the knife before each cut. First cut into four strips, then cut each strip into four pieces.