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Ingredients

BISCUIT BASE
125 g unsalted butter, melted
200 g brown sugar
120 g plain flour
50 g desiccated coconut
pinch of ground cinnamon
50 g good quality milk couverture chocolate 33%, roughly chopped

 

CARAMEL FILLING
80 g unsalted butter, cubed
80 g brown sugar
1 tsp vanilla extract
395 g sweetened condensed milk
90 g good quality dark couverture chocolate 54%

 

GANACHE TOPPING
250 g good quality milk couverture chocolate 33%
100 ml fresh cream 35% fat
1 tsp vanilla extract
30 g liquid glucose
pinch of sea salt
15g desiccated coconut

Method

BISCUIT BASE

  1. Heat the oven to 160˚C, fan forced.
  2. Grease a baking tin, 275mm x 175mm and 35mm in height. Line the base and sides of the tin with baking paper and set aside until required.
  3. In the bowl of a stand mixer fitted with a paddle attachment, or using a bowl and wooden spoon, mix the melted butter and brown sugar until combined.
  4. Add in the flour, coconut and cinnamon. Continue to mix until the ingredients come together as a dough.
  5. Add in the chopped milk chocolate and mix to combine.
  6. Press the dough evenly into the base of the prepared baking tin.
  7. Bake in the pre-heated oven for 15 minutes.
  8. Remove from the oven and set aside at room temperature.

 

CARAMEL FILLING

  1. Heat the oven to 140˚C, fan forced.
  2. In a saucepan over medium heat, combine the butter, brown sugar and vanilla.
  3. Once the butter has melted and the sugar has completely dissolved, reduce the heat to low, add in the condensed milk and continuously mix with a whisk.
  4. Once the mixture begins to simmer, continue to mix and cook for a further 3 minutes until the mixture begins to thicken slightly.
  5. Remove from the heat and add in the dark chocolate. Mix until the chocolate has melted and incorporated into the caramel.
  6. Pour the caramel filling into the baking tin over the biscuit base. Spread out the caramel to create an even layer.
  7. Bake in the pre-heated oven for approximately 25 minutes.
  8. Remove from the oven and allow to cool completely at room temperature.

 

GANACHE TOPPING

  1. Place the chocolate into a bowl and set aside.
  2. In a saucepan, boil the cream, vanilla, glucose and salt before pouring it over the chocolate.
  3. Gently whisk until the chocolate has completely melted and incorporated into the other ingredients.
  4. Pour the ganache over the cooled caramel filling and use a spatula to create an even surface. Sprinkle with coconut.
  5. Place the slice into the refrigerator for 30 minutes.
  6. Remove the caramel slice from the tin and slice into 18 rectangles, approximately 90mm x 28mm in size.

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