Ingredients
- 1 cup plain flour, sifted
- 1/2 cup brown sugar
- 1/2 cup desiccated coconut
- 125g butter, melted
- Caramel
- 395g can sweetened condensed milk
- 2 tablespoons golden syrup or honey or KARO syrup
- 50g butter, chopped
- Topping
- 200g dark chocolate, chopped
- 1/4 cup pouring cream
Method
- Preheat oven to 180°C. Line base and sides of a 3cm deep, 16.5cm x 26cm slice pan with baking paper, allowing 2cm overhang at both long ends.
- Combine flour, sugar and coconut in a bowl. Add butter and stir to combine. Press mixture into base of pan. Bake for 12 to 15 minutes or until light golden. Set aside for 10 minutes.
- Make caramel: Combine condensed milk, golden syrup and butter in an 8-cup capacity heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, stirring every minute, or until light golden and thickened slightly. Pour warm caramel over warm base. Bake for 10 to 12 minutes or until edges are deep golden. Transfer to wire rack. Set aside to cool for 1 hour.
- Make topping: Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 1 1/2 to 2 minutes, stirring every minute with a metal spoon, or until smooth. Spread over cooled caramel. Set aside until firm. Cut into squares. Serve.
Notes & tips
- Variation: For a nutty variation, you could add 1 cup chopped roasted hazelnuts, pecans or macadamia nuts to the caramel before pouring over the base in step 3.
