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- 1/2 cup brown sugar
- 2/3 cups desiccated coconut
- 2/3 cups self - raising flour
- 120 g butter, melted
- 390 g sweetened condensed milk (1 can)
- 2 Tbls golden syrup
- 150 g milk chocolate
- 50 g copha
Preheat over to 180 degrees C. Take brown sugar, desiccated coconut and SR flour and mix together in a bowl. Melt around 90g of butter and mix in well. Take a 20cm square cake pan and line with baking paper. Press the base mixture in and place in over for around 10-12 minutes. Base should be just browned a little and risen slightly. Remove and put aside while working on caramel, leaving oven on.
Get a good solid based saucepan and place on a med to low heat. Melt remaining butter and golden syrup together until both have combined. Add can of sweetened condensed milk, and stir constantly, working on the edges to make sure nothing burns. Stir until mixture thickens up- should take approx 10-12 minutes.
Once thickened remove from heat and pour on top of base. Return to oven for around 10-12 minutes. Caramel will brown slightly on edges froning a sort of soft crust.
Remove and allow to cool to near room temperature.
Melt choclate and copha either in the microwave or over a double boiler stiring constantly until combined. Poor over slice and refrigerate until chocolate layer has set (should be solid but not crisp because of the copha). Slice with a warmed knife, wiping regularly.