My goodness, I’ve eaten a lot of these in my lifetime. I mean, a lot. I love them. And now I know how to make them, this could be a little dangerous!
Ingredients
3/4 cup plain flour
1/3 desiccated coconut
1/3 cup firmly packed brown sugar
90g melted butter
395g can sweetened condensed milk
60 butter, extra
2 tbs maple syrup
200g dark eating chocolate
2 tsp vegetable oil
Method
Preheat fan-forced oven to 150 degrees Celcius.
Grease 22cm square cake pan and line with baking paper, around the edges too.
Combine sifted flour, coconut, sugar and butter in a mixing bowl. Press mixture evenly onto base of the pan. Bake for 15 mins or lightly browned. Cool.
While base cools, combine condensed milk, extra butter and syrup in a pan and stir over slow heat until melted and smooth. Pour over base. Put back in oven for 25 min. Cool.
Combine chocolate and oil in saucepan, stir over low heat until smooth. Pour chocolate over caramel.
Refrigerate for at least 3 hours or until set (or as long as you can bear to wait!).
Cut and serve.
Notes
Pay attention to the oven setting. I had my fan-forced oven accidentally up to 170 degrees during the caramel baking stage and the top began to burn. I smelled it and turned it way back down, picking off the affected bits (not much), but it didn’t cause any real harm.
This is week thirty-five of my ‘1 recipe a week challenge’ (35/52). You can see the rest of my recipes here.
