Caramel shortbread

Preheat oven to 180°C. Grease and line a baking dish (30 x 20 cm) with baking paper and set aside.

Melt the butter in a saucepan over low heat. In a large bowl, mix the flour, baking powder, brown sugar, and desiccated coconut. Pour the melted butter over the dry ingredients and mix well until you get a crumbly dough. Transfer the mixture into the prepared tin and press it down to form the base.

Bake for 10 minutes (180°C). Let the base cool in the tin for approximately 1 hour.

Pour the caramel mixture over the cooled base in the tin, then bake for another 10 minutes (180°C) and set aside.

Add the butter and melt for 2 minutes and 30 seconds / 50°C / speed 2, or until the butter and chocolate are completely melted.

Pour the chocolate mixture over the caramel layer and let it cool. Refrigerate for about 1 hour or until set. Once set, slice and serve.

In a saucepan, place the condensed milk and butter, and cook over medium heat, stirring constantly, for 15–20 minutes, until the mixture turns golden and thickens (be careful not to let it stick or burn).

Place the chocolate in a heatproof bowl, add the butter, then melt them together over a bain-marie (double boiler) or in the microwave (in short intervals, stirring in between).