Ingredients
1 cup plain flour, sifted
½ cup brown sugar
½ cup desiccated coconut
125g butter, melted, plus 60g extra
395g can sweetened condensed milk
2 tablespoons maple syrup
200g dark chocolate, chopped
2 teaspoons vegetable oil
Method
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Preheat oven to moderate, 180°C. Lightly grease an 18cm x 28cm slice pan. Line base and sides with baking paper.
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In a bowl, combine flour, sugar and coconut. Make a well in centre. Add melted butter and mix well.
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Press mixture firmly into pan with a fork. Bake 15-20 minutes, until lightly browned. Cool.
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Combine extra butter, condensed milk and syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake 15-20 minutes, until golden. Cool.
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Place chocolate and oil together in a heatproof bowl. Stir over a saucepan of simmering water 4-5 minutes, until melted and smooth (see tip).
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Pour chocolate evenly over slice. Chill until set. Cut into squares. Store in an airtight container in the fridge.
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Tip!
When melting chocolate, do not allow the bowl to touch the water, as this may cause it to overheat and “cease” (lose its smooth texture). Use a hot, sharp knife to cut the slice into squares.
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