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Prep time
25 minutes
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Makes
12
Author Notes
A white chocolate base with a coconut middle layer, topped with caramel and toasted coconut. —RetroBakes
Ingredients
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4 ounces
white chocolate
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8 ounces
desiccated coconut
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3 ounces
powdered sugar
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0.25 teaspoons
vanilla extract
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7 ounces
condensed milk
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4 ounces
butter
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4 ounces
sugar
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1 tablespoon
golden syrup or corn syrup
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7 ounces
condensed milk
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toasted coconut, to sprinkle on top
Directions
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Line a 8″/20cm square tin with parchment paper.
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Melt the white chocolate and spread over the base of the tin. Put to one side – or into the fridge – to set.
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Mix together the condensed milk (half a regular sized can – you’ll use the rest for the caramel!), vanilla, coconut and icing sugar until well combined. Then spread over the chocolate base.
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Combine the rest of the condensed milk with the butter, sugar and golden syrup in a small saucepan. Place over a gentle heat and stir frequently until melted and thickened. It should be a light golden color.
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Spread the caramel over the coconut base and sprinkle with toasted coconut.
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Leave to set, then cut into squares and enjoy!
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