Recipes+
Ingredients
Method
1.Preheat oven to moderate, 180°C (160°C fan-forced). Grease and line a 30 x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
2.Combine flour, sugar, cocoa and coconut in a bowl. Add melted butter; stir to combine. Press mixture evenly over base of prepared pan; level surface. Bake 15 minutes, or until firm; cool.
3.Place 60g extra butter, condensed milk and golden syrup into a saucepan over moderately low heat; cook, stirring, 10-12 minutes, or until mixture thickens and coats the back of a spoon.
4.Pour caramel over cooled base; chill 30 minutes, or until firm.
5.Place chocolate and remaining extra butter in a heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch the water).
6.Cook, stirring, 2 minutes, or until melted and smooth. Pour over caramel in pan. Chill 30 minutes, or until chocolate sets.
7.Cut slice into pieces to serve.
To stop caramel sticking to the base of the pan, keep stirring while cooking.
Note
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