Dessert 16 60 min

Caramel-peanut squares

Preparation

Preheat the oven to 180˚C.
Mix the flour, coconut, sugar, salt and butter thoroughly. Press the mixture in the greaseproof-lined baking tin and bake for approx. 15 minutes until it is brown.
For the filling, stir together the syrup, butter and milk 7 minutes in a saucepan on a low light / at a low setting until the caramel becomes thicker. Then add the peanuts.
Pour this into the base and bake for a further 20 minutes.
Take out of the oven, cover, allow to cool and then place in the refrigerator.
For the chocolate layer, stir the chocolate in a saucepan on a low light / at a low setting until it has melted. Take away from the heat, let it cool a little, and then spread it on the caramel.
Place in the refrigerator until it is sufficiently firm, then slice into squares.