Caramel slice

I am a sucker for a perfect caramel slice... This has been one of the hardest things I have tried to get correct... 

The base has to be soft and crumbly and the caramel has to be thick and yummy and the chocolate has to be slightly soft to bite into and melts with the caramel in your mouth. Ok so yes caramel slice is a favorite here...

But I think I'm close to perfecting this recipe now... Here it is..

Ingredients for base

• 175g butter, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 and 1/2 cup Plain Flour
• 1/4 cup cornflour
  
  Method
  *preheat oven to 160 degrees and line a 28cm x 18cm lamination tin with baking paper.
  1/ Using an electric mixer, cream butter, sugar and vanilla until pale. 
  2/ Add flour and cornflour. Stir to combine. 
  3/ Turn onto a floured surface. Knead gently until smooth. 
  4/ Press into the bottom of the tin to form your base.
  5/ Bake for approx 15-20mins until slightly golden. Pull out and let cool.
  
  
  Ingredients for filling 
  • 2 x 400g cans of sweetened condensed milk
  • 4 tablespoons golden syrup
  • 120g butter, melted
  
  
  Method
  1/ Combine all ingredients in a saucepan over medium heat. 
  2/ Cook, whisking, dont stop stiring... you must never leave the pan for 8 - 12 minutes or until golden and has thickened. (Sometimes it even takes a little longer depending on the heat).
  3/ Pour over cooked cooled base. 
  4/ Bake for approx 10-15 minutes or until firm and golden.
  5/ Cool completely before putting on the choc topping. 
  
  
  Ingredients for topping
  • 15g copha, chopped
  • 125g dark cooking chocolate, chopped into pieces
  
  
  Method
  1/ Place copha and chocolate into a heat-proof metal or glass bowl over a saucepan of simmering water. 
  2/ Stir until melted. 
  3/ Pour over caramel. 
  4/ Leave on bench to set (otherwise it gets to hard in the fridge and cracks when your cutting it).
  5/ Cut into squares when the chocolate has set.