Method:
1. Preheat oven to moderate 180 deg C (350 deg F). Line a lightly greased shallow tin with non stick baking paper.
2. Sift the flour into a bowl. Mix in the coconut and sugar. Stir through the melted butter, then press firmly into the tin. Bake for 12-15 minutes, or until lightly coloured. Cool.
3. Place the caramel filling ingredients into a small saucepan. Slowly heat over medium heat, stirring constantly for 3-4 minutes, or until lightly caramelised. Quickly pour over the base, spreading evenly. Bake for 8 minutes. Set aside to cool.
4. To make the chocolate topping. stir the white chocolate and copha in a heatproof bowl over a pan of simmering water until melted. Spread over the caramel filling. Refrigerate for 20 minutes or until set. Cut with a hot, dry knife.
It really is a delicious slice! One of things that makes it so good, is that we only have each year for Brent’s birthday. Do you have any special recipes that you only cook for birthdays?
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It looks perfect. I can almost smell it.
I tried this recipe and I absolutely love it. I admit the first time I tried it wasn’t nearly as successful as the second time for whatever reason, but I highly recommend this. It’s sooo tasty.
Hi.
Hmm looks perfect.
Thanks for the recipe.I will try it. 🙂
MJammmie!!!!!!
<3
Too yummy looking for words!!
Helenxx
Yummy!!
Now that looks delectable!
Thanks for sharing the recipe.
Susanne 🙂
how lusciously lovely & flawless!!
xo
http://allykayler.blogspot.ca/
Note to Self… do NOT read your food posts when trying to eat healthy/diet. 🙂 they look so nice.
This looks delicious! I do have a couple questions about the recipe and I hope you might answer.
What size baking tin?
After the crust comes out of the oven, the directions say to “Cool.”
How long? Cool completely?
Or just cool while the Caramel layer is being created?
This looks great can’t wait to give it a try…Happy Weekend with love Janice
I need to leave out the coconut, Will this totally destroy the bar?