This is a classic and one of my all time favourites.
Ingredients:
Base
150g plain flour
80g brown sugar , loosely packed
45g desiccated coconut
125g butter , melted
Caramel Filling
125gbutter, roughly chopped
80g brown sugar , loosely packed
1 can sweetened condensed milk (395g)
Chocolate Topping
200gdark or milk melting chocolate
1 tbsp vegetable oil
Putting it all together:
Base
Preheat oven to 180c
Spray with oil or butter and line a 25x 35cm lamington pan with parchment paper. Have overhang for ease of removal.
Mix together Base ingredients and press into a pan.
Bake for 15 minutes until the surface is golden. Optional: Cool in the fridge.
Filling
Place butter and sugar in pan over low heat. When the butter is melted, whisk to combine with sugar. As soon as the caramel starts to bubble, add condensed milk. Stir constantly for 5 minutes, it will start to bubble gently after 3 to 4 minutes after which it will thicken quickly. It should be thick and pale golden by the end of 5 minutes.
Pour onto Base. Bake for 12 minutes. The top should be spotty with dark golden bubbles but the caramel should jiggle when you shake the pan. Refrigerate until the caramel is set.
Chocolate
Melt chocolate in microwave in 30 second bursts in high, stirring in between. When the chocolate is smooth and fully melted, stir through oil.
Pour over caramel then refrigerate until set.
Cut into bars or squares to serve.
Base
150g plain flour
80g brown sugar , loosely packed
45g desiccated coconut
125g butter , melted
Caramel Filling
125gbutter, roughly chopped
80g brown sugar , loosely packed
1 can sweetened condensed milk (395g)
Chocolate Topping
200gdark or milk melting chocolate
1 tbsp vegetable oil
Putting it all together:
Base
Preheat oven to 180c
Spray with oil or butter and line a 25x 35cm lamington pan with parchment paper. Have overhang for ease of removal.
Mix together Base ingredients and press into a pan.
Bake for 15 minutes until the surface is golden. Optional: Cool in the fridge.
Filling
Place butter and sugar in pan over low heat. When the butter is melted, whisk to combine with sugar. As soon as the caramel starts to bubble, add condensed milk. Stir constantly for 5 minutes, it will start to bubble gently after 3 to 4 minutes after which it will thicken quickly. It should be thick and pale golden by the end of 5 minutes.
Pour onto Base. Bake for 12 minutes. The top should be spotty with dark golden bubbles but the caramel should jiggle when you shake the pan. Refrigerate until the caramel is set.
Chocolate
Melt chocolate in microwave in 30 second bursts in high, stirring in between. When the chocolate is smooth and fully melted, stir through oil.
Pour over caramel then refrigerate until set.
Cut into bars or squares to serve.