February 14: Single people, time to Rage Against The (Lean) Cuisine. Put down our Soup-For-One, let Mr Fluffy fend for himself for the day and whatever we do, let’s not slump on the couch in our sweatpants weeping into our Kleenex while mumbling the lyrics to All by Myself through a mouth crammed full of chocolate.

I know some people feel like total rubbish on that day: self-esteem plummets, confidence drops, you start to wonder what’s wrong with you. Next thing you know, you’re picturing your future self on a Today Tonight feature on crazy cat ladies.

But it shouldn’t be that way. Not just on V-Day, but in general, we should stop focusing on what we perceive we don’t have, and enjoy what we do have. Life can be pretty awesomesauce if you work at it, regardless of relationship status. We’re not incomplete beings living a sad, meaningless existence.

So single me would like to give a one-finger salute to the tragic spinster stereotype perpetuated by whoever keeps wanting to hammer us down. Life is pretty darn great as it is, thank ye kindly. If someone wants to come along for the ride, then that’s just fine and dandy. And if they don’t, well the wheels on the Awesome Express aren’t going to fall off either.

What’s this got to do with Chocolate Caramel Slice? Well, what doesn’t it have to do with Chocolate Caramel Slice, I ask you. Such wisdom, such a powerful metaphor**  That crumbly biscuit base, holding a sweet gooey caramel, encased in a layer of rich dark chocolate …

Let there be no feeling sorry for oneself today. Take a moment to think about all the good stuff and how you’re totally amazing as you are, ok?

** Recipe may contain no traces of wisdom. Definitely has traces of chocolate though. Maybe I just like chocolate.

CHOCOLATE CARAMEL SLICE

 

Makes 12-16 pieces approximately.

You Will Need:

Biscuit Base:
150g Self Raising Flour
160g Brown sugar
85g Dessicated Coconut
125 g Unsalted Butter

Caramel Filling:
440 g Condensed Milk
2 tablespoons Golden Syrup
30 g Unsalted Butter

Chocolate Topping:
125 g 70% Dark Chocolate, chopped
30 g Unsalted Butter

Optional: quality salt flakes, like Maldon, for sprinkling on the top

Directions:

In a medium bowl add the flour, brown sugar and coconut, stirring well until mixed. Add melted butter and stir well until the crumbs are coated. Don’t worry if the mixture looks dry at first, it will come together fine. Press into a 28x18cm lamington tin with the base and sides lined with baking paper. Bake at 180 degrees Celsius for 10 minutes.

Prepare the caramel. Place condensed milk, golden syrup and butter into a small saucepan. Stir continuously over low heat until the caramel thickens. Continue stirring as it comes to the boil, then remove from heat. For a gooey caramel let it thicken slightly, or for a chewier result let the caramel thicken more. Pour the caramel over the warm biscuit base and return to the oven for a further 10 minutes.

Allow to cool. Make the chocolate topping by heating the chocolate and butter slowly over low heat until melted and glossy. Spread over the biscuit and caramel base. Sprinkle with sea salt flakes if you prefer. It helps cut through the cloying sweetness of the caramel.

Store at room temperature.

Recipe adapted from Australian Women’s Weekly Best Ever Cakes and Slices.