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.
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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