Chocolate and caramel – what’s not to love! With the added bonus of cooking the caramel in the microwave instead of slaving over the stove, this recipe is a winner for the cook and tasters alike. Rich and delicious, you only need to cut it into smaller squares for it to go a long way… unless you are feeling very decadent.
Keep a block of Westgold Butter in your freezer for those baking or white sauce emergencies.
1/2 cup coconut
1/2 cup soft brown sugar
1 cup flour
125g melted butter
1 tin condensed milk
3 tbsp golden syrup
50g Westgold butter
1/2 king size block dark chocolate
2 tsp rice bran oil
Mix all ingredients together, press into lined tin, then bake at 180°c for 15 min.
Microwave all ingredients for 2 minutes, whisk, then microwave in 30 second intervals until it whisks in a thick consistency.
Pour over the base and cool. Create a double boiler by placing a heat proof bowl over a pot of boiling water (making sure the water doesn't touch the bowl). Melt 1/2 king size cake of dark chocolate with 2 tsp rice bran oil and pour over. When set, cut into desired pieces.