Caramel (Salted) Squares

By OralW

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

Details

Preparation time 30mins
Cooking time 20mins
Adapted from penzeys.com

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.