serves
12
prep
15 minutes
cook
35 minutes
difficulty
Easy
serves
12
people
preparation
15
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 200 g dark chocolate (70%), roughly chopped
- 3 tsp coconut oil
- Sea salt flakes
For the base
- 1 cup plain flour
- ½ cup packed brown sugar
- ½ cup desiccated coconut
- A pinch sea salt flakes
- 125 g butter, melted
For the filling
- 395 g can sweetened condensed milk
- 60 g butter
- 2 tbsp maple syrup (or golden syrup)
Chilling time: 2 hours
Instructions
- Preheat oven to 170°C. Line a 3 cm deep, 28 cm x 18 cm slice tin with baking paper. To make the base, combine the ingredients in a medium bowl and mix well to combine. Press into the prepared tin and bake for 15-20 minutes, or until lightly golden. Remove from the oven and allow to cool.
- While the base is cooling, make the caramel by heating the filling ingredients in a small saucepan over medium heat. Cook, whisking until smooth, then pour over the cooled biscuit base. Bake for a further 12 minutes, or until firm. Remove from the oven and allow to cool completely, then refrigerate until the caramel is set.
- Bring a medium saucepan of water to the boil and combine the chocolate, coconut oil and a generous pinch of sea salt flakes in a medium, heatproof bowl that fits snugly over the saucepan. Place the bowl over the simmering water and stir gently until the chocolate is melted. Pour the chocolate mixture over the caramel base and sprinkle with extra sea salt flakes. Refrigerate for 1 hour, or until the chocolate is set. Cut into squares and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
