INGREDIENTS
BASE
- 1 cup self-raising flour
- 1 cup coconut
- 1 cup brown sugar
- 125g butter, melted
CARAMEL
- 400g tin of condensed milk skim
- 2 tablespoons of golden syrup
- 30 g butter
- chocolate filling
- 150g dark chocolate
- 30 g butter
DIRECTION
- Preheat oven to 180 ° C. Grease a slice (mine is 21cm x 31cm).
- Mix flour, coconut, sugar and melted butter in a large bowl. Press slice tin and bake for 10-15 minutes until golden brown.
- Meanwhile, combine the condensed milk, corn syrup and butter in a small saucepan and stir constantly over low heat until they begin to brown.
- Pour over cooked base and bake for 10 minutes.
- Let cool while preparing the chocolate head.
- Melt the chocolate and butter in the microwave or in a small saucepan over low heat. Pour over the caramel. Let rest then slice.
- Rating:
- A favorite of all time. If you really like your caramel layer, double all the ingredients of caramel and continue with the method.
- To cut cleanly through the chocolate, dip a knife in hot water and a slice through the first chocolate mapping your squares, then cut along.
- If you find yourself momentarily distracted while you're supposed to be waving the caramel and you end up with pieces of burnt caramel in your otherwise glorious, um, just pour on the wafer through a sieve and nobody will ever know.
- Make this recipe gluten-free by using gluten-free flour (eg Orgran or white wings) and 2 teaspoons of baking powder gluten.
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