They were such a hit!
My friend’s sister’s boyfriend (that’s a mouthful) cooked a really great barbeque, with prawns (shrimp), Peri Peri chicken, wings, lamb skewers and spicy sausages.
We sat around in my friend’s awesome outdoor patio, drinking beers, talking, and eating yummy meat and salads as it begun to thunder and hail and storm. Lucky we were covered.
I made all the dessert. Some cookie brownies and these chocolate caramel bars. Her sister was really embarrassing and dragged me outside so she could announce to everyone what I had baked. How awkward. I’m not sure I’ll ever be able to own my own bakery if I get that embarrassed when someone announces I’ve made some baked goods!
Anyway, so these bars have a coconut, coffee biscuit base and a chocolate chip caramel topping, which is basically made of condensed milk. And people fought over them. They were all gone, in like, minutes.
And they are so easy. Go bake them and give them to someone. They’ll love you forever.
Or just eat the whole pan yourself. I won’t tell.
1/2 cup flour
1/2 cup self raising flour
1/2 cup desiccated coconut
1/2 cup caster sugar
2 tsp instant coffee, finely ground
1 tsp salt
1 tsp vanilla
100g unsalted butter, melted (3.5 oz)
400g can condensed milk (14 oz)
150g chocolate chips (5.4 oz)
Preheat the oven to 180 C (350 F) and line an 8 x 8 inch pan with baking paper.
In a large bowl, mix the flours, coconut, sugar, coffee and salt. Add the melted butter and vanilla and stir until combined.
Press into the lined pan and bake for 10 minutes.
Scatter the chocolate chips evenly over the base (I used milk, dark and white chocolate chips). Pour over the condensed milk.
Bake for a further 20 minutes, until golden brown. Allow to cool completely before slicing. Makes 16 bars.