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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Wow- this is great... and easy... and impressive. EVERYONE loves this!!! Ingredients:
1 cup plain flour |
1/2 cup dessicated coconut |
1/2 cup brown sugar |
125g butter, melted |
caramel filling |
1/3 cup golden syrup |
125g butter, melted, extra |
2 400g cans sweetened condensed milk |
choc topping |
185g dark chocolate |
3 tspns veg oil |
Directions:
1. Preheat oven to 180 deg C
2. Place flour, coconut, sugar and butter in a bowl and mix to combine
3. Press into a 20 by 30cm cake tin lined with non-stick baking paper and bake for 15-18 mins or until golden brown
4. To make caramel filling, place golden syrup, extra butter and condensed milk into a saucepan over low heat and stir for 7 mins or until combined and thickened
5. Pour caramel over the cooked base. Return the slice to the oven and bake 5-7 mins or until the caramel is golden
6. Place in the fridge until cold
7. To make choc topping, place the chocolate and oil into a saucepan over low heat and stir until melted
8. Remove form the heat and cool lightly, then spread over the caramel
9. Refrigerate until firm
10. Slice into pieces with a heated knife to serve
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