Ingredients
For the biscuit base:
- 1 cup plain flour
- 1/2 cup desiccated coconut
- 1/2 cup brown sugar
- 125g butter, chopped
For the caramel filling:
- 125g butter, chopped
- 1/3 cup golden syrup
- 400g condensed milk
For chocolate topping:
- 220g milk chocolate drops
- 1/2 teaspoon vegetable oil
Method
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Grease and line a 20cm x 20cm brownie tin and set aside.
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To make the base, place flour, coconut, brown sugar and butter into a food processor and blitz until well combined. Pour mixture into the bottom of the brownie tin and press down firmly, making sure the entire based is covered and an even layer formed.
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Place in 180-degree oven for 20 minutes. Set aside.
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To make the caramel filling, heat butter, golden syrup and condensed milk over a low heat for 8 minutes. Stir with a spatula to combine. Pour caramel onto cooked biscuit base and use spatula to create an even layer.
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Place in 180-degree oven for 20 minutes. Set aside.
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To make chocolate topping, place chocolate and oil in a microwave-safe bowl and heat in microwave for 1 minute.
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Pour melted chocolate onto caramel and biscuit base and spread out to form a thin layer with the back of a spoon.
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Allow to set. Cut into 16 pieces.
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