White Chocolate, Coconut Caramel Squares
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Ingredients
for
16
- Ingredients
- ⅔ cup butter
- 2 ¼ cups all-purpose flour
- ½ cup superfine caster sugar
- Filling
- 5 ozs white chocolate (chopped)
- 3 Tbsps butter
- 14 ozs canned sweetened condensed milk
- ½ cup whole Macadamia Nuts
- Topping
- ½ cup butterscotch chip (or chips)
- ⅔ cup whole Macadamia Nuts
- 2 Tbsps Shredded coconut (lightly toasted)
- 2 Tbsps Coconut flakes (lightly toasted)
Preparation steps
1.
Heat the oven to 170°C/150°C fan/325°F/gas 3. Grease a shallow 28cmx18cm baking tin. Put the butter and flour into a food processor and pulse until the mixture resembles breadcrumbs. Add the sugar and blend again until the mixture starts to cling together.
2.
Tip into the baking tin and spread level with the back of a spoon. Bake for 35–40 minutes until light golden brown.
3.
Put the white chocolate, butter and condensed milk into a pan. Heat gently until the butter has melted, then increase the heat and cook, stirring for 3–5 minutes until the mixture starts to thicken. Add the chopped nuts. Spread the mixture in an even layer over the biscuit base.
4.
Scatter over the butterscotch chunks, macadamia nuts and the coconut. Chill for 2 hours until firm. Cut into bars to serve.
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