- 30 mins
- 20 mins
Ingredients
- BASE:
- 1 Cup self-rising flour
- 1/2 Cup brown sugar
- 1 Cup shredded coconut
- 1/2 Cup (1 stick) butter, melted
- 1/4 tsp. CINNAMON (optional)
- pinch salt
- CARAMEL:
- 1 14-oz. can sweetened
- condensed milk
- 2 TB. Lyle’s golden syrup (available by the sweeteners)
- 1 TB. butter
- 1/2 tsp. PURE VANILLA EXTRACT
- CHOCOLATE:
- 16 oz. dark chocolate
- 1 tsp. butter
- 1-2 tsp. COARSE SEA SALT
Preparation
Step 1
1. Preheat oven to 360°.
2. In a large bowl, combine the flour, brown sugar, coconut, butter, CINNAMON (if using) and salt. Mix well on low. Press onto an ungreased rectangular baking sheet (about 10x14; a 9x13 pan would also work), about 1/4-inch thick.
3. Bake at 360° for 10 minutes. Remove from the oven and let cool a bit.
FOR THE CARAMEL:
1. Combine the milk, golden syrup and butter in a small heavy saucepan. Heat over medium, stirring constantly, until big bubbles form and the mix is thickened and a light caramel color, about 8-10 minutes.
2. Stir in the VANILLA—ADDING IT AT THE BEGINNING WILL MAKE IT MUCH HARDER TO TELL WHEN THE MILK TURNS A CARAMEL COLOR.
3. Pour and gently spread over the base. Return to the oven for 10 minutes. Let cool.
FOR THE CHOCOLATE:
1. Melt the chocolate and butter using a double boiler or in a glass bowl placed over a pot of boiling water.
Stir until melted.
2. Pour and spread the chocolate over the cooled caramel. Sprinkle with the SEA SALT.
Refrigerate until the chocolate has set, about 2 hours.
Cut and serve or refrigerate the cut pieces in a cookie tin.