1. Preheat oven to 180°C Lightly grease and line a 20 x 30cm baking tin with non-stick baking paper. 2. Melt 125g of the butter. Sift flour and baking powder into a large bowl, add coconut, caster sugar and melted butter and stir until well combined. 3. Press the mixture firmly into the base of tin, place in oven and bake for 12 minutes or until light golden. 4. Meanwhile, place the remaining butter, brown sugar, condensed milk, golden syrup and vanilla extract in a medium size saucepan over a low heat. Stir to dissolve the sugar, bring to the boil then continue to cook, stirring over a low heat, for a further 5 minutes or until light golden. Remove from heat and pour evenly over base. 5. Place in oven and bake for 10 minutes. Set aside to cool completely. 6. Once caramel is cool, place chocolate and the extra butter in a heatproof bowl over a saucepan of gently simmering water, stirring occasionally until chocolate has melted. Spread chocolate evenly over the caramel. 7. Refrigerate till the chocolate has set, cut into squares. ---------------------------------------------------------------------------
Nutrition
Ingredients
