Gather your ingredients.
Base- Mix flour and sugar
Add the coconut and mix well
Add the semi melted butter and mix well.
Into a lined shallow baking tray, spread the mix out evenly
Then press down firmly. Use the back of a spoon to even it out. Bake at 180 degrees for about 15 minutes or until lightly browned.
Let the base cool.
For the caramel- In a saucepan, melt butter, condensed milk and golden syrup.
Pour over cooled base.
Bake again in the oven for another 15 minutes or until golden brown.
Let it cool before adding the topping
For the top- melt chocolate and copha in a saucepan
Pour over cooled caramel.
Place in fridge for a couple of hours or overnight if you can.
It should lift quite easy out of the tin if you have lined with baking paper.
When cutting- I usually cut off the edges first then into nice squares.
And your done! Enjoy! ;)
- 1.0c Plain flour
- 1/2c Brown sugar
- 1/2c Desiccated coconut
- 120.0g Butter (slightly melted)
- 1.0 Can condensed milk
- 60.0g Butter
- 3.0Tbsp Golden syrup
- 140.0g Chocolate (anything will do)
- 60.0g Copha
Melbourne, Victoria, Australia