Ingredients:
150g Self Raising flour
40g dessicated coconut
90g brown sugar
220g unsalted butter, melted = 140g for base + 80g for topping
75g shredded coconut
90g rolled oats
115g golden syrup
1 x 380g can store-bought caramel filling or dulce de leche, softened
Method:
1. Pre-heat oven to 180
oC
2. Place in TM bowl the flour, desiccated coconut, sugar and 140 g butter
5 Seconds / Speed 33. Using the back of a spoon, press the mixture into the base of a 20 x 30 cm slice tin lined with baking paper and bake for 20- 25 minutes or until golden.
4. Allow to cool for 10 minutes. Wash TM bowl.
5. Spread the caramel over the cooled base
6. Place in the TM bowl shredded coconut, oats, golden syrup and remaining 80 g butter and mix on
Speed 3-4 to combine. (note: if you allow it to sit for a while the blades will have a tough time turning around, so do it last minute
or mix by hand)
7. Spread this over the caramel and bake for a further 20-25 minutes or until golden.
8. Allow to cool completely before cutting into squares to serve (I know this is the hardest step of all
) You could even make it the day before.
Source: Anzac Day Action, Donna Hay, STM magazine
Note: if you want to make your own
Dulce de Leche Members commentsBonsai - You can also make dulce de leche in a pressure cooker using just a tin of condensed milk. I've never tried it but the website is very reliable
http://www.hippressurecooking.com/dulce-de-leche-pressure-cooked-condensed-milk/KarenH - absolutely delicious! Thanks for a wonderful recipe CP!
Uni - yes, making it the day b4 needed is a good idea. DD said it was nicer today.
Cecilia - Big thank you, CP. I made the D de L yesterday and the slice early today for a family gathering this afternoon. Lush and popular. Really appreciate your sharing of the recipe.
dede - These are absolutely Moorish. I ate 2 pieces today and had to slap my fingers to stop me taking a third. 10/10
Kimmyh - Made it and loved it. Like Mandi wanted a third piece but stopped. So yummy, so naughty.
Jonvic - What a hit, it is so delicious. Will make again this week. The only problem I had was it was a bit soft, I think that is more about it not lasting long enough to set...This time when I make it, I will hide it to so that I can give it enough time to set. Also, made my own caramel topping, how nice.
JD - do you keep it in the fridge? It is delicious, thanks CP.
Kimmyh - I gave mum some Judy and she put it in the fridge and said it didn't really change it. I kept mine at room temperature for three days and it was fine. I used bought tin caramel.
CC - My goodness this slice is good. I made it yesterday to take to a friends house to have with coffee this morning. Everyone had two pieces and asked for the recipe. Thanks CP.
obbie - what can I say, but Yummy.
kyton - In the oven now - also made the Dulce de Leche recipe. Smells gorgeous.
mab19 -it got the thumbs up from DH and GS. Very rich but very nice.
