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Ingredients |
Method |
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Biscuit Base: ¼ cup rolled oats, processed til fine 1/3 cup SR flour ¼ cup brown sugar, firmly packed 1/3 cup desiccated coconut 1 teaspoon cocoa powder 60g butter, melted
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Preheat oven to 180C Line base and sides of 20cm x 20cm baking tray with baking paper Mix oats, flour, sugar, coconut and cocoa powder Mix in melted butter Bake for 10 minutes |
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Caramel Filling: 395g can sweetened condensed milk 1/3 cup golden syrup 30g butter, cubed
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In a saucepan, mix condensed milk, golden syrup and butter Bring to boil, then simmer for 5 minutes or until thickened Pour over biscuit base Bake for 15 minutes, then cool |
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Chocolate Topping: 180g block white chocolate 2 tbsp oil |
Melt chocolate and oil together Pour on top of caramel mix Refrigerate for an hour, then slice |
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Options and Notes |
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Adapted from Women's Weekly Squares & Slices Cocoa in the biscuit base is optional, doesn't really make any difference
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Fresh Ingredients Shopping List |
Pantry Ingredients Shopping List |
Ingredients in stock |
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Butter
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395g can sweetened condensed milk 180g block white chocolate |
Rolled oats SR flour Brown sugar Desiccated coconut Cocoa powder Golden syrup Oil |
So that's my official recipe, which I now have printed out. I adapted this to fit nicely into my square baking tray which is 20cm x 20cm.
And here's the pictorial story .. :)
Everything laid out
Mostly measured out
The dry ingredients and the butter for the biscuit base. I use a food processor to blitz the rolled oats and coconut until fine. You could achieve a similar effect with a packet of biscuits, but I think this has less salt so would rather do it this way.
The caramel filling is simple - just sweetened condensed milk, golden syrup and butter
The base pressed into my baking tray. Cook that up for ten minutes
Mix in all the filling ingredients
Simmer for a few minutes til it thickens a bit
Pour over the cooked biscuit base, then bake this for fifteen minutes
After baking, allow to cool.
This is with the chocolate topping. The oil helps keep the chocolate soft and not super brittle. I think I overdid the red/green colour correction here.
And underdid the red/green colour correction here. It takes probably at least an hour for the chocolate to set, depending on how much you let the filling cool before topping it.
I really should make more effort at my food photography. Like made this nicely squared off... 
Oh well. It still tastes pretty awesome :)
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