From: Aussie Childcare Network
Ingredients:
- 1 cup self-raising flour
- 1 cup coconut
- 1/2 cup brown sugar
- 1 cup rolled oats
- 150g butter, melted
- 395g sweetened condensed milk
- 2 tbsp golden syrup
- 30g butter, extra
- 150g rich dark cooking chocolate, melted
Method:
- Preheat oven to 180°C.
- Combine first five ingredients in bowl and mix well.
- Press into base of baking paper lined 18cm x 28cm lamington tray.
- Bake for 10 minutes until golden.
- Combine sweetened condensed milk, golden syrup and extra butter in pan, bring to boil stirring.
- Reduce heat and simmer for 5 minutes, stirring until a light brown colour and becomes caramel.
- Pour caramel over cooked base, return to oven, bake for a further 10 minutes.
- Cool.
- Spread cooking chocolate over caramel filling.
- Refrigerate to set before turning out.
- Cut into slices or squares to serve.
Hints and Tips:
- For chocolate topping over caramel, 60g of copha can also be added. Just melt along with chocolate pour over caramel and refrigerate.
- Oats for the base is optional. You can also try adding a biscuit base for added crunch. Just omit the rolled oats for your favourite biscuit. Break it into crumbs before adding it to the rest of the base ingredients.
Printed from AussieChildcareNetwork.com.au