| Cook Time | 50 minutes |
| Servings | serves |
Ingredients
- 1 cup Self Raising Flour sifted, 150g
- ½ cup Desiccated Coconut 40g
- ½ cup Brown Sugar 90g
- 220 grams Unsalted Butter melted
- 1 cup Shredded Coconut 75g
- 1 cup Rolled Oats 90g
- ⅓ cup Golden Syrup 115g
- 1 can Caramel Filling or Dulce de Leche, softened
Ingredients
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Instructions
- Preheat oven to 180ºC. Place the flour, desiccated coconut, sugar and 140g butter in a bowl and stir until the mixture resembles coarse breadcrumbs.
- Using the back of a spoon, press the mixture into the base of a 20cm x 30cm tin lined with non-stick baking paper and bake for 20–25 minutes or until golden.
- Allow to cool for 10 minutes. Place the shredded coconut, oats, golden syrup, and remaining butter in a bowl and mix to combine.
- Spread the caramel over the cooled base and spoon over the oat topping. Bake for a further 20–25 minutes or until golden.
- Allow to cool completely before cutting into squares to serve.
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