Ingredients (serves 20)

• 3/4 cup gluten free plain flour
• 1/4 cup almond meal
• 1/2 cup desiccated coconut
• 1/4 tsp xanthium gum
• 125g melted butter
• 1/2 cup brown sugar
• 1/3 cup golden syrup
• 2 x 400g tins Nestle sweetened condensed milk
• 125g melted butter
• 250g dark nestle chocolate melts
• 5 Tbsp rice bran oil

Method

1. Pre heat oven to 160 degrees. Lightly grease and line with baking paper a 20 x 30 cm slice tin.
2. To prepare the base: In a bowl mix 125g melted butter, flour, almond meal, xanthium gum, coconut and brown sugar. Mix until combined and gently press evenly into the prepared tray. Bake for 15 minutes or until golden brown
3. To make the caramel filling: In a microwave safe bowl place condensed milk, 125g butter and golden syrup and heat on medium to low heat until mixture has thickened approx 10 minutes. Stir every 2-3 minutes. Pour onto the base and bake for a further 15-20 minutes or until the caramel is lightly golden and set. Allow to cool.
4. To make the topping: Place the chocolate and oil in a microwave safe dish. Head on low heat stirring every 30 seconds until the chocolate has melted. Pour onto prepared base/caramel and place in fridge to set.

Notes

I am a passionate chef by trade with a strong passion for baking sweets. This gluten free caramel slice is one I have created on my own from my kitchen. It's absolutely moreish so all you sweet tooths beware! Enjoy! When cutting the slice make sure you have a hot knife so it makes a nice clean cut.