SJOKOLADE BARS

   

MILK CHOCOLATE DULCE de LECHE BARS :

pinchofyum - Carol Bloom

1/2Cup unsalted butter,

1Cup coconut,

1Cup packed light brown sugar,

1Cup all-purpose flour,

1tsp baking powder,

1/4tsp sea salt,

1Can condensed milk,

2Tbsp softened butter.

1Tbsp syrup,

1Bag chocolate chips.

METHOD:

Preheat oven to 180dC. Grease a baking pan. Place coconut, flour, brown sugar, baking powder & salt in a large bowl. Melt the butter in a saucepan over low heat. When melted, pour over dry ingredients & mix until a crumbly dough forms. Stirring with a rubber spatula helps spread the butter into the dry ingredients. Press into baking pan & bake for 15-18mins, until golden brown & lightly set. Let crust cool completely. Heat condensed milk with the 2Tbsp butter & syrup for about 5mins over med-high heat. Liquid should turn a deep beige colour. Pour & spread over cooled crust & bake for 12-14mns. The sauce will be a light golden brown colour & there will be bubbles when you remove it from the oven. Cool completely or until sauce has set enough to frost over the top. Melt chocolate chips over a double-boiler. Pour over cooled top & spread evenly. Refrigerate overnight, leave to reach room temperature before cutting & serving.

Geplaas deur: Moira Botha Dyer