Showstopper: Salted caramel slice

Since 2014 salted caramel has left the niche market and entered the mainstream. So let's all sell out together and enjoy this fantastically messy, addictively salty little treats (depending on how you cut them... ). This recipe was inspired by Merle Parish's recipe, being a proud member of the Country Women's Association, I have riffed a bit to modernise and beef up the caramel content in this recipe.

What you need:

For the base -

1/2 cup brown sugar
1 cup self raising flour
1 cup desiccated coconut
125g butter, melted and cooled
1 egg, lightly beaten
1 tsp vanilla essence
pinch of salt

Filling -

2 can condensed milk
2 tbsp treacle
2 tbsp butter
2 tsp of salt (check taste after 1tsp - you may not be 87% salt like me)

Topping -

1 block of milk cooking chocolate

Let's do this:

Preheat the over to moderate (180C).

Combine the dry ingredients in a large mixing bowl making a well in the centre. Add the butter, egg, vanilla and salt and mix to combine.

Press the mixture into a thin layer at the bottom of the tray, I like the base to stand around 5mms when wet as the base will rise and you don't want it too cakey - I used my roasting tray for this and it's about 34cmx24cm ( I say about because I can't remember which IKEA tray I have... but that's the rough size of the $10 one)

Bake for 15 minutes.

About 5 minutes before the base is done, combine the condensed milk, treacle,  butter, and 1 tbs of salt (this is a personal thing so if you aren't into your caramel too salty, start with a teaspoon and add to taste) in a saucepan until melted and smooth Mix well and taste to ensure the salt is even throughout.

Take the base out and reduce the heat of the oven to 150C.

Pour the caramel on top of base and bake for 20 minutes.

Set the slice aside to cool.

Place chocolate in a heatproof bowl and stand over simmering water, making sure the water doesn't touch the bottom of the bowl (also you shouldn't touch the bowl, trust me it's not fun). Stir the chocolate until a smooth liquid, it's sometimes easier to remove from the heat before it has fully melted to ensure it doesn't burn or curdle.

Spread the chocolate over the top and place in the fridge to set for at least an hour.

To cut, pour recently boiled water over the knife and wipe with a towel this method helps avoid cracked chocolate, be mindful that it helps but is not fool proof.

And voila, you can now sit down and enjoy with a cup o' tea or some beverages.