Buttery coconut shortbread topped with rich caramel and finished with bitter chocolate and salt flakes - I think that says it all. Make it and you will understand the simple explanation. The love affair will last a life time I promise.
coconut shortbread base
1 1/2 cups (225g) plain flour
1/2 cup (110g) caster sugar
1 cup (100g) desiccated coconut
225g unsalted butter, softened
100g unsalted butter, chopped
3/4 cup (165g) caster sugar
1 395g can sweetened condensed milk
200g dark chocoalted, melted
sea salt flakes, to sprinkle
Preheat oven to 180C (fan forced). To make the shortbread, place the flour, caster sugar and coconut in the bowl of a food processor. Add the butter and pulse until the mixture just comes together. Press the base into a 20 x 30 cm tin lined with nonstick baking paper. Bake for 20 minutes or until golden. Meanwhile place the butter, sugar and condensed milk in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally. Reduce the heat to low and cook for 10-15 minutes or until golden and thickened. Pour over the shortbread base and set aside for 15 minutes, to set. Spread with melted chocolate and sprinkle with salt. Cut into bars. Makes 20 bars.