Description
Neighbourhood classic – if your mum could make it perfect, she was a legend. Got to admit, auntie kay made the best (don't tell mum).
A caramel slice with just the right amount of coconut in a rich and just-crumbly-enough base – where the caramel is gooey but holds its shape and the chocolate is rich but easy to cut into
Ingredients
- Unsalted Butter
- Plain Flour
- Baking Powder
- Desiccated Coconut
- Caster Sugar
- Brown Sugar
- Condensed Milk
- Golden Syrup
- Vanilla Extract
- Dark Chocolate
Instructions
- Preheat oven to 180c lightly grease and line a 20 x 30cm baking tin with non-stick baking paper
- Melt 125g of the butter
- Sift flour and baking powder into a large bowl, add coconut, caster sugar and melted butter and stir until well combined
- Press the mixture firmly into the base of tin, place in oven and bake for 12 minutes or until light golden
- Meanwhile, place the remaining butter, brown sugar, condensed milk, golden syrup and vanilla extract in a medium size saucepan over a low heat
- Stir to dissolve the sugar, bring to the boil then continue to cook, stirring over a low heat, for a further 5 minutes or until light golden
- Remove from heat and pour evenly over base
- Place in oven and bake for 10 minutes
- Set aside to cool completely
- Once caramel is cool, place chocolate and the extra butter in a heatproof bowl over a saucepan of gently simmering water, stirring occasionally until chocolate has melted
- Spread chocolate evenly over the caramel
- Refrigerate till the chocolate has set, cut into squares