Preheat oven to 180 °C.Grease and line a baking pan of about 20cm x 30cm with the baking paper hanging over the edges.
Make the cookie base:
Melt the butter and peanut butter.Stir in the salt and vanilla extract.Place coconut, sugar, flour in a bowl. Add the melted butter mixture and mix until well combined.Press the mixture thinly into the bottom of the prepared tin.Bake in the oven for 15 – 20 minutes until golden.
Make the caramel:
Melt the butter in a saucepan and add the condensed milk, golden syrup and salt.Stir constantly over a low heat to avoid sticking and cook for about 5-7 minutes until the caramel has thickened and smooth.Pour caramel mixture onto the baked cookie layer.Bake in the oven for 20 to 25 minutes until the caramel is bubbly and a golden brown.Remove from the oven. Cool for a couple of hours until firm and then slice and serve.Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
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