Dish - - CONTENTS -


150 grams 170 but­ter grams brown sugar

2 ta­ble­spoons golden syrup

1 tea­spoon vanilla ex­tract

145 grams des­ic­cated co­conut

150 grams rolled oats

115 grams plain flour, sifted

1 tea­spoon bak­ing pow­der, sifted


170 grams but­ter

2 x 395-gram tins sweet­ened con­densed milk

200 grams soft brown sugar

¼ cup golden syrup

1 tea­spoon vanilla ex­tract

½ tea­spoon salt


200 grams dark cho­co­late, roughly chopped and sea salt

EQUIP­MENT: Line a 20cm square tin with bak­ing pa­per.

Pre­heat the oven to 180°C reg­u­lar bake.

OAT BASE: Melt the but­ter, brown sugar, golden syrup and vanilla in a saucepan over a medium heat. Re­move from the heat and mix in the co­conut, rolled oats, flour and bak­ing pow­der. Firmly press into the pre­pared tin and bake for 15 min­utes.

CARAMEL: Melt the but­ter, sweet­ened con­densed milk, brown sugar and golden syrup in a saucepan over a medium heat. Bring to a gen­tle boil and stir in the vanilla and salt. Cook, stir­ring fre­quently, for 10-15 min­utes un­til the caramel has turned a rich am­ber colour. If you have a sugar ther­mome­ter, re­move from the heat once the caramel has reached 105°C.

Pour the caramel over the cooked oat base and set aside to cool for 15 min­utes.

Once the caramel has cooled, scat­ter the dark cho­co­late chunks on top. The caramel should be warm enough to stick the cho­co­late to the top with­out melt­ing it com­pletely. Place in the re­frig­er­a­tor for 2 hours, or un­til the caramel has com­pletely set. Sprin­kle over sea salt, if us­ing, be­fore cut­ting into squares. MAKES 25 SQUARES

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