Author Notes
This is a loving homage to a traditional caramel slice bar i had while backpacking around Australia. This version is more well, adult-y with additional more nuanced flavors. Perfect for people who don't necessarily like coconut. —kerrita k.
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Ingredients
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1 cup
unsweetened coconut shreds. small-medium
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1/2 cup
whole wheat flour
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1/2 cup
white flour
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1/2 cup
sugar (i like the organic, molasses-y kind)
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1 pinch
ras el hanout or garam masala
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6 tablespoons
melted butter
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14 ounces
can sweetened condensed milk
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2 tablespoons
butter
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2 teaspoons
vanilla
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3 tablespoons
golden syrup
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1 tablespoon
kosher salt
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5 ounces
bittersweet chocolate chips
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5 ounces
60% or higher chocolate pieces
Directions
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Preheat oven to 355 degrees F.
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Cover 9 by 13 glass pan with 1 long strip of parchment paper.
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Combine first 6 shortbread ingredients then spread evenly with the back of a spoon into glass pan. Don’t worry about corners – it’ll spread.
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Bake until golden brown. Around 15 minutes. While this cooks make the filling.
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Combine next 5 salted caramel ingredients in a medium pan, stir until boiling.
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Lower heat and continue stirring for 5 more minutes. Mixture should be a beautiful tannish color. Like a medium roux.
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Stir constantly - will stick otherwise and texture’ll get weird instead of sublime.
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Spread over baked cookie. Bake for 10 minutes.
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Spread chocolate pieces evenly over hot caramel and spread as it melts. Better it not mixed evenly so bites vary.
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Let cool. Cutting after about 10 minutes is easy.
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Refrigerate if you want - store in the fridge. in the pan. I never have any left over for storage.
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