380ml tin Caramel Top ‘n Fill
2 tbsp tahini
1 tsp sea salt
250g dark chocolate, roughly chopped
60g coconut oil
150g plain flour
150g cup sugar
100g rolled oats
75g desiccated coconut
80g golden syrup
1/2 tsp bicarb
Preheat oven to 180ºC (160ºC fan). Grease a 30x20cm rectangular tin and line with baking paper.
To make the base, sift flour into a large bowl then add sugar, oats and coconut, mixing well. Make a well in the centre.
Combine butter and golden syrup in a saucepan over medium heat until melted. Dissolve bicarb into 1 tbsp of boiling water then add to the butter mixture. Add to the dry ingredients and mix well.
Spoon the mixture into the prepared tin and use a spatula to press the mixture firmly in, flattening the surface.
Bake for 15-20 mins until golden.
Meanwhile, to make the topping combine Top ‘n Fill, milk, tahini and sea salt in a small saucepan, whisking until combined and smooth. Once the base is cooked, pour the caramel mixture over the top and return to the oven for 20-25 mins until it looks set and is lightly browned on top. Allow to cool completely.
In a small bowl combine chocolate and coconut oil. Microwave in 30 second spurts, until melted completely. Pour oven the cooled caramel, smooth the surface then refrigerate overnight to set. Cut into slices to serve.