ingredients:
1 cup plain flour
½ cup brown sugar
½ cup desiccated coconut
250g melted butter
2 x 400g cans sweetened condensed milk
½ cup golden syrup
150g dark chocolate
50g copha
how to make it?
1 Preheat oven to 180°C. Combine the flour, brown sugar, coconut and 125g butter in a bowl and mix well. Press into a lined 27cm x 17cm slice pan and bake for 20 minutes, until golden. Set aside to cool.
2 Pour the sweetened condensed milk into a saucepan with the golden syrup and remaining butter. Cook over a moderate heat for 12 minutes, until golden, then pour over the base. Bake for 12 minutes, until firm to touch. Set aside to cool for 3 hours.
3 Melt the chocolate and copha in a bowl over a saucepan of simmering water, then spread over the caramel mixture. Refrigerate for 1 hour, until set, then slice and serve.
½ cup brown sugar
½ cup desiccated coconut
250g melted butter
2 x 400g cans sweetened condensed milk
½ cup golden syrup
150g dark chocolate
50g copha
how to make it?
1 Preheat oven to 180°C. Combine the flour, brown sugar, coconut and 125g butter in a bowl and mix well. Press into a lined 27cm x 17cm slice pan and bake for 20 minutes, until golden. Set aside to cool.
2 Pour the sweetened condensed milk into a saucepan with the golden syrup and remaining butter. Cook over a moderate heat for 12 minutes, until golden, then pour over the base. Bake for 12 minutes, until firm to touch. Set aside to cool for 3 hours.
3 Melt the chocolate and copha in a bowl over a saucepan of simmering water, then spread over the caramel mixture. Refrigerate for 1 hour, until set, then slice and serve.
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