Cornflake Caramel Squares
A twist on the traditional Caramel Square, with the addition of cornflakes and coconut in the base. Topped with caramel and chocolate. Of course.
Ingredients
Base
- 4 oz or 110g cornflakes, crushed
- 4 oz or 110g plain flour
- 4 oz or 110g sugar
- 2 oz or 55g desiccated coconut
- 1 tsp baking powder
- 5 oz or 125g butter, melted
Caramel
- 4 oz or 110g butter
- 4 oz or 110g sugar
- 1 tbsp golden syrup
- ½ tin condensed milk approx. 7fl oz or 200g
- 6 oz or 175g chocolate (to cover)
Instructions
- Preheat oven to 350F/180C (conventional oven). Line a 20cm square tin with baking parchment.
- Place all the dry ingredients for the base into a bowl. Pour over the melted butter and mix well. Press into tin and bake for approximately 15 minutes. Remove from oven and leave to cool slightly.
- To make the caramel, place the butter, sugar, condensed milk and golden syrup in a saucepan and heat gently, stirring frequently, until the caramel becomes thick and golden.
- Pour the caramel over the base and leave to cool.
- Cover with melted chocolate and when set, cut into squares.