This recipe first appeared in Woman’s Day.
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Ingredients
Filling
Topping
Method
1.Preheat oven to moderate, 180°C. Lightly grease and line an 18 x 28cm slice pan with baking paper.
2.In a large bowl, combine flour, sugar, coconut and butter. Press firmly into pan. Bake for 15-20 minutes until light golden. Cool.
3.For the filling: In a medium saucepan, combine condensed milk, butter and syrup. Cook over medium heat for 6-8 minutes, stirring constantly, until golden (see tip). Stir in salt.
4.Sprinkle base with nuts and pour filling over. Bake for 10-12 minutes until firm. Cool completely.
5.For the topping: Place chocolate and oil in a heat-proof bowl over a saucepan of simmering water. Stir until melted.
6.Pour topping over caramel filling. Chill for 3-4 hours. Cut into squares to serve.
Note
- Make sure you keep stirring on the stove or mixture on the base and sides will burn.
