Chocolate Caramel Slice

Let’s face it being a full time triathlete is hard work - and so is going for a good ride. You deserve a bit of indulgence when you get back so why not try out triathlete Nicky Samuel’s favourite decadent recipe….

1 Cup self-raising flour
1 Cup Brown Sugar
1 Cup Coconut
125g melted butter
1 tin condensed milk
1 tbsp butter
2 tbsp golden syrup
250g cooking chocolate

Preheat oven to 180C.
Lightly grease or line with baking paper a 20cm x 30cm slice tin. In a bowl mix together the self-raising flour, brown sugar and coconut.
Make sure there are no lumps then add the melted butter.
Press into prepared tin.
Bake for 10mins. In a saucepan, add the condensed milk, butter and golden syrup. Heat gently until boiling, stirring all the time.
Boil for 5mins then spread over base and return to the oven for a further 10mins.
Remove and cool.
In a microwave in a bowl or on stove top in a small pot, melt cooking chocolate and spread over the top of the cooled slice.
Refrigerate to set topping.
Once set cut into squares with a warm knife.