Ingredients
3/4 cup plain flour
1/3 cup desiccated coconut
1/3 cup brown sugar
90gm butter, melted
395gm can sweetened condensed milk
60gm butter, extra
2 tbs maple syrup
200gm dark cooking chocolate, chopped
2 tsp vegetable oil
Method
- Preheat oven to 170C (150 C fan-forced)
- Grease a shallow 22cm square cake pan: line base and sides with baking paper
- Combine sifted flour, coconut, sugar and melted butter in a medium bowl. Press mixture firmly into the base of the pan. Bake for 15 minutes until golden. Cool.
- Combine sweetened condensed milk, extra butter and syrup in a small saucepan. Stir over medium heat until smooth. Pour over base, return to oven and bake for 25 minutes. Cool.
- Combine chocolate and oil in a small saucepan. Stir over low heat until smooth. Pour chocolate over caramel. Refrigerate until set, before cutting
