|500 ml||cake flour|
|500 ml||dessicated coconut|
|500 ml||rolled oats|
|250 ml||brown sugar|
|10 ml||baking powder|
|5 ml||bicarbonate of soda|
|30 ml||golden syrup|
|2 tins||Caramel Treat|
|320 g||dark chocolate|
Mix all the dry ingredients together. Place the butter and syrup in a saucepan on a medium heat until the butter has melted and then add to dry ingredients and mix well. Press into a baking tray (approximately 440mm x 320mm) lined with baking paper.
Bake at 180°C for 10 minutes, then turn the temperature down to 160°C for another 10 minutes, then turn off and leave in the oven for 5 more minutes. Remove from the oven and leave in the baking tray and allow to cool completely.
Empty the tins of caramel into a bowl and mix until smooth. Spread the caramel evenly over the top of the crunchies.
Chop up the chocolate evenly and place in a bowl with the butter. Heat the cream until it is just about to boil, then pour over the chocolate and stir well until all the chocolate has melted and the mixture is smooth. Pour over the caramel lined crunchies and spread evenly, allow to cool and the ganache to set before slicing into 5cm squares.
Reprinted with permission from ATE Kitchen, follow along on Instagram for more.
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