Recipe Index

Ingredients

• 1 cup all-purpose flour
• 1/2 cup brown sugar, loosely packed
• 1/2 cup desiccated coconut (sweetened finely shredded coconut)
• 4.5 oz unsalted butter, melted
• 4.5 oz unsalted butter, roughly chopped
• 1/2 cup brown sugar, loosely packed
• 1 tsp vanilla extract
• 14 oz sweetened condensed milk (1 can)
• 7 oz dark or milk melting chocolate (semi-sweet chocolate chips)
• 1 tbsp vegetable oil

Method

1. Heat the oven to 350°F and line a 7 x 11-inch pan with parchment, leaving an overhang on the long sides.
2. Stir the flour, the first 1/2 cup brown sugar, the coconut and the melted butter into a crumbly mixture, then press it firmly and evenly over the base of the pan.
3. Bake the base for 15 minutes until its surface turns golden, then set it aside and lower the oven to 320°F.
4. Melt the chopped butter with the second 1/2 cup brown sugar and the vanilla in a saucepan over medium-low heat, whisking until the sugar blends in, and let the mixture reach a simmer.
5. Pour in the condensed milk and whisk without stopping for 5 minutes, then keep whisking for 1 minute more as large, slow bubbles rise through the thickened caramel.
6. Tip the caramel over the base, tilt the pan so the filling levels out, and bake for 12 minutes.
7. Rest the slice on the counter for 20 minutes, then chill for 30 minutes until the caramel feels cool on top while the pan bottom is still slightly warm.
8. Melt the chocolate with the vegetable oil in short microwave bursts, stirring between each burst, then pour it over the caramel and shake the pan gently to smooth the surface.
9. Refrigerate for 1 hour until fully set, stand at room temperature for 5 minutes, and cut into bars or squares.

Prep: 15 min · Cook: 40 min · Total: 55 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data