Ingredients Base *1 cup self raising flour *1 cup desiccated coconut *1/2 cup brown sugar *70g butter
Caramel *400ml sweetened condensed milk *100g butter *4 tblsp golden syrup
*350g milk Chocolate (amoint depends on pan size used)
Method 1. Mix self raising flour and desiccated coconut with melted butter till it can be pressed into shape and hold but easily crumbles.
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Press into the bottom of a tray (I use a 25cm X 15cm tray) or tins or cupcake (anything really) make sure it is less than half way up the sides.
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Bake at 180c for 10 mins. Remove from the oven and rest till the caramel is ready.
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In a pot mix together sweetened condensed milk, butter and golden syrup. Stiring continually over medium heat for about 20 minutes or untill the caramel has changed colour to a deep golden brown.
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Pour over the base and return to the oven (180c) for 10 minutes.
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Remove and let cool.
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Once cooled melt the chocolate and pour over the top of the caramel.
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Place in the fridge till the caramel is set and cold before cutting and eating.
You can use gluten free flour or 1/2 cup of almond flour for different flavours/dietary needs. Cannot use just almost flour.
bon appetit
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