Salted Caramel Squares
adapted from Penzey's
1 Cup self-rising flour
1/2 Cup brown sugar
1 Cup shredded coconut
1/2 Cup (1 stick) butter, melted
1/4 tsp. cinnamon
1 14-oz. can sweetened condensed milk
2 TB. Lyle’s golden syrup (use half honey, half corn syrup for a sub)
1 TB. butter
1/2 tsp. pure vanilla extract
16 oz. dark chocolate
1 tsp. butter
1/2- 1 tsp. coarse sea salt
1. Preheat oven to 360°. In a large bowl, combine the flour, brown sugar, coconut, butter, cinnamon (if using) and salt. Mix well on low. Press onto an ungreased rectangular baking sheet (about 10x14; a 9x13 pan would also work), about 1/4-inch thick. Bake at 360° for 10 minutes. Remove from the oven and let cool a bit, leaving the oven on.
2. For the caramel, combine the milk, golden syrup and butter in a small heavy saucepan. Heat over medium, stirring constantly, until big bubbles form and the mix is thickened and a light caramel color, about 8-10 minutes. Stir in the vanilla. Pour and gently spread over the base. Return to the oven for 10 minutes. Let cool.
3. For the chocolate, melt the chocolate and butter using a double boiler or in a glass bowl placed over a pot of boiling water. Stir until melted. Pour and spread the chocolate over the cooled caramel. Sprinkle with the sea salt. Refrigerate until the chocolate has set, about 2 hours. Cut and serve. Tastes best at room temperature.
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