Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 16 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
16
- 1 cup self-raising flour
- 3/4 cup desiccated coconut
- 160grams butter, melted, cooled
- 125grams butter, chopped (extra)
- 1/2 cup golden syrup
- 120grams skinless hazelnuts, roasted
- 200grams good quality dark chocolate, chopped
- 1/3 cup plain flour
- 2/3 cup brown sugar, firmly packed
- 1tablespoons vegetable oil
- 790grams sweetened condensed milk
Method
Step 1 of 3
Preheat oven to 180°C. Grease and line a 30x20cm baking pan with baking paper. Combine flours, coconut and sugar in a bowl. Add butter and stir until combined. Press into base of pan and bake for 20 minutes or until light golden.
Step 2 of 3
Meanwhile, combine condensed milk, extra butter and golden syrup in a saucepan over medium heat. Stir until butter has melted. Cook, stirring frequently, for 10 minutes or until thickened and a light caramel colour. Pour over cooked base and spread evenly. Gently press hazelnuts into caramel. Bake for 20 minutes or until caramel is firm. Cool.
Step 3 of 3
Melt chocolate in a heatproof bowl over simmering water, taking care base of bowl does not touch water. Stir until melted and smooth. Stir in oil. Pour chocolate over slice and, working quickly, spread evenly. Stand to set. Cut into squares and serve.
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