SALTED CARAMEL SQUARES

By shygirl

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 of salt
• Caramel:
• 1 (14 oz. can) sweetened condensed milk
• 2 tbsp. Lyle's golden syrup (available by the sweeteners)
• 1 tbsp. 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

Preparation

Step 1

Preheat oven to 360 deg. 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 10 by 14; a 9 by 13 will also work, about 1/4 inch thick. Bake at 360 deg for 10 minutes. Remove from the oven and let cool a bit.

For the caramel, 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 to 10 minutes. Stir in the vanilla (adding it at the beginning will make it much harder to tell when the milk turns a caramel color.) Pour and gently spread over the base. Return to the oven for 10 minutes. Then let cool.

For the chocolate, melt the chocolate and butter using a double boiler or in a glass bowl placed over a pot of boiling water. Stir until melted. 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.