Sticky Chocolate Hazelnut Slice with Nutty Sauce

Ingredients

FOR THE BASE
2 cups self-raising flour
1 cup desiccated coconut
1 cup muscovado sugar
250g butter, diced
FOR THE TOPPING
2 tablespoons butter
395g can sweetened condensed milk
2 tablespoons golden syrup
1 cup milk chocolate chunks
1 cup hazelnuts, toasted and skinned (cut half the nuts in two, leave the other half whole)

This decadent, nutty slice is relatively quick to make. Serves 12 as bite-sized pieces.

Here’s an option if you want to serve this slice as a dessert: Mix Frangelico liqueur into store-bought salted caramel sauce and pour over slices, offering freshly whipped cream on the side.

Grease and line a 20x30cm slice tin. Preheat oven to 175°C fan bake.
To make the base, put the flour, coconut, sugar and butter in a food processor and blitz until it reaches a crumb consistency. Press the crumb evenly into the bottom of the tin and bake for 15 minutes until lightly golden.
To make the caramel topping, in a small saucepan over medium-low heat, melt butter with the condensed milk and golden syrup and stir until combined.
Pour over the cooked base and evenly scatter over the nuts and chocolate.Return the base to the oven and bake for a further 8-10 minutes until the topping starts to go golden around the edge.
Cut into pieces when cool. Store in an airtight container for a week or so.