Ingredients: |
Ingredients: BASE:
1 c. all purpose flour
½ c. brown sugar, loosely packed
½ c. sweetened shredded coconut
1 stick plus 1 T. unsalted butter, melted
CARAMEL FILLING:
1 stick plus 1 T. cold unsalted butter, roughly chopped
½ c. brown sugar, loosely packed
1 tsp. vanilla
1 - 14 oz. can sweetened condensed milk
CHOCOLATE TOPPING:
7 oz. dark or milk melting chocolate or semi-sweet chocolate chips
1 T. vegetable oil
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Directions: |
Directions:BASE:
Preheat oven to 350°F
Grease and line a 7" x 11" rectangle pan with parchment paper. Have an overhang for ease of removal. Mix all ingredients and press into a pan with fingers or a spatula
Bake for 15 minutes until the surface is golden. Cool in fridge if you have time.
CARAMEL:
Lower oven to 320°F.
Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.
When bubbles appear, add condensed milk. Whisk constantly for 5 minutes, until you start getting some big slow bubbles. Once bubbles start appearing, whisk for 1 minute, then pour onto cooled base. Tilt pan to spread evenly.
Bake for 12 minutes. Don't worry if you get splotchy brown bits (this happens with ovens that don't distribute heat evenly). Cool on counter for 20 minutes then refrigerate 30 minutes - bottom of pan should be warm but surface cool to touch.
CHOCOLATE:
Place chocolate and oil in a microwave proof bowl. Microwave in 30 second bursts, stirring in between, until chocolate is fully melted. Pour over caramel, spread with spatula. Then gently shake pan to make the surface completely flat.
Refrigerate 1 hour or until set. Remove from fridge and leave out for 5 minutes to take chill out of chocolate slightly. Then cut into bars or squares to serve! |
This recipe for Chocolate Caramel Squares is from