Caramel Squares
By Liz JarmanPage views: 7440Thanks to Recipe Club Member Liz for her Grandmother's recipe (and for sharing the photo!).
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2 reviews
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Difficulty Easy
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Prep time 20 mins
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Cooking time 20 mins
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Serves
12
125g butter
125g Chelsea White Sugar
1 egg
1 cup flour (heaped)
1 dessertspoon of cocoa powder
1 tsp baking powder
290g condensed milk (¾ tin)
1 cup of coconut
Chelsea Chocolate Icing to top
Cream together the butter and the Chelsea White Sugar then add the egg and beat well. Next add the flour, cocoa and baking powder, mix well and spread into a greased or baking paper lined sponge roll tin. Mix together the condensed milk and coconut and spread on top of the sponge mixture.
Bake in a moderate oven 160-180°C for about 20 minutes. When cool ice with Chelsea Chocolate Icing.
Not too hard to make and quite tasty. It doesn't really have a caramel taste though - more of a coconut and chocolate slice.
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