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As part of my fundraising for my half marathon in September with Can Too I made some chocolate and caramel slice and took it to school. The boys in my homegroup got first dibs and were very supportive of my cause. Can too organise 2 training sessions a week and in exchange I fundraise with all the money going to cancer research. My baking skills contributed $40. I am currently on $1728 with 6 weeks to go. Plenty of time to still sponsor me. Leave me a comment and I’ll send you the details. It’s really easy and can be done online from anywhere around the world.
These were a hit and I will definately be making them again!

Chocolate and caramel slice

Base

• 1 cup plain flour
• 1/2 cup dessicated coconut
• 1/2 cup brown sugar
• 125g unsalted butter,melted

Caramel Filling

• 1/3 cup golden syrup
• 125g unsalted butter, chopped
• 2 x 400g cans sweetened condensed milk

Chocolate Topping

• 200g dark chocolate, chopped
• 1 tablespoon vegetable oil

Method, Base

1. Preheat the oven to 180C
2. Place the flour, coconut, sugar, and butter in a bowl and mix.
3. Press the mixture into a 20cm x 30cm slice tin lined with non-stick baking paper.
4. Bake for around 10-15 min (until browned).

Method, Caramel Filling

1. Place the golden syrup, butter and condensed milk in a saucepan over low heat and stir for 7 min, or until it has thickened slightly.
2. Pour over the cooked base.
3. Bake for 20min (check after 15), or until the caramel is golden.
4. Refrigerate until the slice is cold.

Method, Topping

1. Place the chocolate and oil in a saucepan over low heat and stir until melted.
2. Remove from heat and allow to cool slightly.
3. Spread over the slice.
4. Refrigerate until firm.
5. Cut with a heated knife.

Makes 24 slices. Taken from a Donna Hay exert in the Sunday Magazine

1. Chocolate Connections in W2
2. My first high tea