- 75 grams unsalted butter
- 1 heaped tablespoons golden syrup
- 3/4 cup rolled oats
- 3/4 cup plain flour
- 1/2 cup firmly packed brown sugar
- 1/2 cup Shredded coconut
- 1/2 level tbsp bicarbonate of soda
- 1 level tablespoons Boiling water
- 50 grams unsalted butter
- 1/4 cup golden syrup
- 395 gm Can of condensed milk
- 200 grams Dark Chocolate Melts
- Golden Gaytime Violet Crumble Crumbs
Recipe is created for
Recipe is created for
Preaheat oven to 160C
Grease a 20x30 lamington tin with cooking oil and line the base and sides with baking paper. Or use a silicone pan
Add butter and golden syrup to the mixing bowl melt for 1.30sec. 100 degrees Sp2. Add oats, flour, sugar, coconut and bicarbonate of Soda and boiling water to the bowl mix 5 sec. Sp3 repeat if necessary~The mixture will appear crumbly. Spoon mixture into prepared pan or silicon pan and use the back of the spoon to press it down firmly. Bake for 20 minutes until golden brown set aside to cool for five minutes.
To make the caramel filling turn oven up to 180 degrees ~ Meanwhile put the butter and golden syrup into the mixing bowl Mix together 10mins 100 degrees Sp3. Remove the lid and wipe the condensation from the lid. Add The can of condensed milk then replace the lid. Remove MC cook for an extra 2mins Varoma Sp3. (care should be taken as the caramel mixture is hot) Poor hot mixture over warm oat base and spread evenly. Bake in the oven for 10 minutes or until caramel is bubbling and light golden brown. Set aside for 30 minutes to cool. Clean and dry mixing bowl thoroughly.
Add 200g of dark chocolate melts to the mixing bowl melt for 4mins. 50degrees, Sp1. Scrape down the side of the bowl after 2mins. then continue melting the chocolate until smooth making sure all the chocolate has melted. Pour melted chocolate over the caramel and smooth the surface. Add the golden Gaytime Violet Crumble Crumbs to the top. Refrigerate for six hours (don't be tempted to cut into it before hand as the caramel needs the time to firm up) or overnight. Using a large warm knife to cut. ( I use a hot knife to cut into the hard chocolate first then a cold knife to slice into the rest of the caramel base)
This makes 24 squares depending on serving size.
Serve drizzled with chocolate and caramel topping.
Recipe adapted from BHG magazine
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