Adapted from Donna Hay's recipe, this is a morning tea saver. Easy to make and even easier to eat. Proceed with caution.
- 1 cup (150g) plain flour, sifted
- 1/2 cup (40g) desiccated coconut
- 125g unsalted butter, melted
- 1/2 cup (90g) brown sugar
- 125g unsalted butter, chopped
- 2 x 395g cans sweetened condensed milk
- 1/3 cup (115g) golden syrup
- 1 tsp vanilla essence
- 200g dark chocolate, chopped
- 1 tbsp vegetable oil
Preheat oven to 180°C (350°F). Place the flour, coconut, butter and sugar in a bowl and mix to combine. Using the back of a spoon, press the mixture into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 15–20 minutes or until golden.
While the base is cooking, make the caramel filling. Place the butter, condensed milk and golden syrup in a medium saucepan over medium heat. Whisk until the butter is melted and cook, whisking frequently, for 5-7 minutes or until the mixture has thickened slightly. Pour the caramel over the cooked base, spreading evenly. Cook for 15-20 minutes or until golden. Cool slightly and refrigerate until cold.
To make the chocolate topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water, and stir until melted and smooth. Pour the chocolate over the caramel mixture and spread evenly. Refrigerate for 30 minutes, or until firm. Using a warm knife, cut into slices or squares to serve.