A recipe from the Good Food collection.
200 g (7 oz) plain chocolate biscuits (cookies), crushed
100 g (3½ oz) unsalted butter, melted
2 tablespoons desiccated coconut
125 g (4½ oz/½ cup) unsalted butter
400 g (14 oz) tin condensed milk
80 g (2¾ oz/⅓ cup) caster (superfine) sugar
3 tablespoons maple syrup
250 g (9 oz) dark chocolate, chopped
2 teaspoons vegetable oil
1. Grease a 20 × 30 cm (8 × 12 inch) baking tin and line the base and sides with baking paper, extending the paper over the long sides for easy removal later.
2. Combine the biscuits, butter and coconut in a bowl, press evenly into the prepared tin and smooth the surface with a spatula.
3. To make the caramel layer, combine the butter, condensed milk, sugar and maple syrup in a small saucepan. Stir over low heat for 15 minutes, or until the sugar has dissolved and the mixture is smooth, thick and lightly coloured. Remove from the heat and cool slightly. Pour over the biscuit base and smooth the surface with a spatula. Refrigerate for 30 minutes, or until firm.
4. To make the chocolate layer, place the chocolate in a heatproof bowl. Half-fill a saucepan with water, bring to the boil and remove from the heat. Sit the bowl over the saucepan, making sure the base of the bowl doesn't touch the water. Allow to stand, stirring occasionally, until the chocolate has melted. Add the oil and stir until smooth.
5. Spread the chocolate layer over the caramel and leave until partially set before marking into 12 triangles. Refrigerate until set. Cut into triangles using a hot, wet knife before serving. This slice will keep, stored in an airtight container, for up to 2 days.