This slice is as important as the tent pegs when we go camping. There is something wonderful about a tin of delicious home baking paired with a cup of tea made from the billy. This has got a great crunchy base made from traditional Anzac biscuit ingredients. Coupled with the gooey caramel and chocolate icing, this slice makes for a sugar hit of huge proportions.
Step 1: Base
Preheat oven to 180 degrees.
Combine the flour, coconut, oats, sugar and butter until its mixed well and resembles a moist crumble. Line a 25cm x 25cm slice tin with baking paper, then press the base firmly and evenly into the tin. Bake for 10 minutes until golden. Remove from the oven and hold.
Step 2: Caramel
Place butter, golden syrup and condensed milk in a saucepan. Cook on medium heat for 5 minutes until smooth and golden. Pour over the base and level out with a spoon before returning to the oven to bake for a further 10 minutes, until golden and bubbling around the edges. Remove from the oven and cool.
Step 3: Icing
Beat icing sugar and butter together until smooth. Add cocoa and boiling water slowly while whisking together. Adjust the thickness of the icing using more or less boiling water. Spread over the caramel base and allow icing to set before cutting and eating.
Photography by Glenn Manchester.