Gooey Nutella and Caramel Slice with Toasted Coconut and Cookie crumbs
Toasted Coconut Shortbread Base
1/2 cup desiccated coconut
½ cup ground almonds
190g unsalted butter, melted
1⅔ cup plain flour, sifted
½ cup firmly packed soft brown sugar
1 x 395g can sweetened condensed milk
2 Tbsp golden syrup
¼ cup firmly packed soft brown sugar
75g unsalted butter
heaped ½ cup nutella
½ cup crystallised ginger, finely chopped
50g milk chocolate, melted
50g white chocolate, melted
70g toasted hazelnuts, chopped
3 pieces of shortbread or 3 plain cookies, crumbled
Preheat the oven to 180˚C. Grease a 20cm square slice tin and line with baking paper.
Toast the coconut in a dry frying pan over a medium heat until lightly golden, stirring constantly so that it doesn’t burn.
Mix together the melted butter, sifted flour and brown sugar, then add the toasted coconut. Press the mixture evenly into the prepared tin.
Bake in the middle of the oven for 15–20 minutes or until slightly golden on top.
Meanwhile, to make the nutella caramel place the ingredients in a saucepan and cook over a low heat until everything has melted, stirring constantly. Once everything is combined, remove from the heat.
When the base is ready, pour the nutella caramel over the top and return to the oven for another 15–20 minutes or until the top starts to bubble and turn golden in colour.
Remove from the oven and set aside to cool in the tin (this may take a few hours).
Once the slice has cooled to room temperature, drizzle over both the melted chocolate and sprinkle with the toasted hazelnuts and cookie crumbs. Leave to set. Slice into squares and store in the fridge.