Makes ±24 bars
INGREDIENTS
For the crust:
- 150g cake flour
- 20ml cocoa powder
- 80ml desiccated coconut
- 100ml brown sugar
- 125g butter, melted
- 2.5ml ground cinnamon
- 1ml mixed spice
For the filling:
- 395g tin condensed milk
- 395g tin caramel condensed milk
- 50g butter, melted
- 30ml golden syrup
For the topping:
- 250g 70% dark chocolate, chopped
- 30ml oil
- 125ml sultanas, lightly chopped
- 80ml chopped cranberries
- 45ml mixed citrus peel
- 30g chopped chocolate for sprinkling
METHOD
1. Preheat the oven to 160°C and line a 21×26 cm cake tin with baking paper.
2. Crust: Sift the flour, cocoa powder, and spices into a large bowl. Stir in the coconut and sugar. Mix in the melted butter, then press into the prepared tin and smooth with the back of a spoon. Bake for 20 minutes, then cool for 15 minutes.
3. Filling: In a bowl, combine the melted butter, caramel condensed milk, golden syrup, and condensed milk. Stir until smooth. Pour over the baked crust and bake for another 25 minutes until golden and set. Cool completely.
4. Topping: In a bowl, combine the chocolate and oil, then melt over a saucepan of boiling water. Stir until smooth, then pour over the set caramel layer and quickly smooth with the back of a spoon.
5. Combine the sultanas, cranberries, mixed citrus peel, and chopped chocolate. Scatter over the melted chocolate topping. Allow to set before slicing into bars.
