1 cup plain flour
¾ cup desiccated coconut
½ cup Brown Sugar
150g butter, melted
395g can condensed milk
50g butter, diced
3 tbsp WA Honey
250g dark cooking chocolate, chopped
40g butter, chopped
Place flour, coconut, sugar and butter in a mixing bowl, mixing until well combined. Press into prepared tray and bake for 10 minutes. Set aside to cool.
Combine condensed milk, butter and golden syrup in a saucepan and bring to a gentle boil, stirring often to prevent sticking.
Pour caramel mixture over cooked base and place into the oven for 10 minutes until just starting to bubble around the edges. Set aside to cool completely.
Place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Mix until melted and smooth.
Pour chocolate over caramel layer and smooth out with a spatula. Refrigerate until required.Read More...