Ingredients
Base 120 g butter, softened, plus extra for greasing 120 g self-raising flour 120 g soft dark brown sugar 80 g desiccated coconut Caramel filling 790 g sweetened condensed milk (2 cans) 120 g butter 100 g golden syrup Topping 200g Caramilk chocolate, broken into pieces (3-4 cm) 20 g butter, softened Method Preheat oven to 180°C. Grease and line a baking dish (30 x 20 cm) with baking paper and set aside. Place butter into mixing bowl and melt 2 min/50°C/speed 1, or until butter has melted. Add flour, sugar and coconut and mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula, then repeat mixing 10 sec/speed 4. Transfer into prepared tin and press down to form a base. Bake for 10 minutes (180°C). Set base aside to cool in tin (approx. 1 hour). Caramel filling Place condensed milk, butter and golden syrup into mixing bowl and cook 20 min/100°C/speed 3, placing simmering basket instead of measuring cup onto mixing bowl lid. Pour caramel filling mixture over cooled base in tin, then bake for a further 10 minutes (180°C) then set aside. Topping Place chocolate into mixing bowl and grate 5 sec/speed 8. Scrape down sides of mixing bowl with spatula. Add butter and melt 2 min 30 sec/50°C/speed 2, or until butter has melted. Pour chocolate mixture over caramel filling, set aside to cool. Place into refrigerator for approx. 2hrs or until set. Once set, cut into slices and serve. Adapted from the recipe https://cookidoo.com.au/recipes/recipe/en-AU/r77121
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