Ingredients
½ cup plain flour
½ cup self-raising flour
½ cup brown sugar
1 cup desiccated coconut
125g unsalted butter, melted
180g block dark chocolate
2 Tbsp coconut oil
Sea-salt flakes, to sprinkle
1 cup pecans, toasted, roughly chopped
Caramel
200g unsalted butter, chopped
1½ x 395g cans sweetened condensed milk
⅔ cup caster sugar
⅔ cup golden syrup
Method
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Preheat oven to 160°C fan-forced (180°C conventional). Line a 20 x 30cm rectangle slice tin with baking paper (ensure there is overhang to help remove slice later).
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Combine flours, sugar and coconut in a large bowl. Stir in butter.
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Press into tin and use back of a spoon to level. Bake for 20-25 minutes, or until lightly golden.
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Meanwhile, to make caramel, put all the ingredients in a medium saucepan on low heat. Stir until sugar has dissolved and mixture is smooth. Increase heat to medium and cook for 10 minutes, stirring constantly, until light brown. Pour over base and bake for 20-25 minutes until golden. Cool fully.
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In a microwave-safe bowl, melt chocolate and coconut oil in a microwave on MEDIUM (50%) in 30-second bursts, until melted and smooth. Pour over cooled caramel, sprinkle with a pinch of salt and pecans. Refrigerate for 2 hours or until chocolate has set. Remove slice from fridge 30 minutes before slicing. Serve.
Need a medium saucepan or perhaps a gorgeous serving platter?
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