Ingredients
Base
4oz butter
1 cup self raising flour
1 cup coconut
½ cup brown sugar
Filling
2 tins of condensed milk
1 dessert spoon of butter
3 tablespoons of golden syrup
Topping
18g block plus two rows of milk chocolate
1 tablespoon of vegetable oil
Instructions
Preheat oven to 180C. Grease a 3cm deep, 30cm by 20cm slice pan and line with baking paper extending edges.
For the base, melt butter in a small jug in the microwave.
Mix the dry ingredients in a large bowl then add the melted butter and combine.
Press mixture into the prepared pan and bake for 15 minutes or until golden. Take out and cool slightly.
For the filling add the condensed milk to the large bowl then melt the butter again in the microwave and add to the bowl along with the golden syrup and combine well.
Pour this onto the top of the base and bake again for 15 minutes or until it bubbles and starts to brown evenly.
For the topping break chocolate into pieces and place in the microwave jug.
Microwave on 40-second intervals and mix until chocolate has completely melted then add the oil and stir in.
Pour the chocolate over the cooked and cooled condensed milk filling and tap the pan to level the surface.
Refrigerate for two hours or until set.
Stand for five minutes at room temperature before cutting with a large, heated knife (to avoid excessive cracking).
Recipe and photo by Debbie Reid, Kyogle CWA Evening Branch
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