(adapted from Peyton and Byrne's British Baking)
for the almond shortbread:
200g unsalted butter, softened
115g golden caster sugar
140g ground almonds
140g plain flour
for the coconut caramel:
300g salted butter, diced
140g golden caster sugar
2 tablespoons golden syrup
1x 397g can carnation caramel
120g desiccated coconut, toasted
around 30 whole almonds
350g dark chocolate, broken into the chunks
- Preheat the oven to 180 C/350 F and line a 30x22cm baking tin.
- Cream the butter and sugar until pale and fluffy. Add the ground almonds and flour and mix to form a soft dough. Press into the base of the baking tin, prick with a fork and bake in the oven for 20 minutes, until golden.
- Leave to cool completely and make a start on the coconut caramel filling. Spread the coconut over a baking tray and toast in the oven for 5 minutes.
- Melt the butter, sugar, golden syrup and caramel in a pan and simmer for 20 minutes, stirring constantly. It is important to keep stirring so that it doesn't burn. The mixture will darken a little and thicken.
- Add 80g of the toasted coconut, stir and poor over the cooled shortbread, spreading out to the edges. Decide roughly where you want your squares to be cut and place a whole almond in the centre of each square (I ended up cutting some bits off the sides to make even squares but that's just because of the tin I used). Leave to cool completely.
- Place the chocolate in a heatproof bowl over a pan of simmering water and melt until smooth. Pour over the cooled caramel mix and gently spread out with a palette knife. Sprinkle over the rest of the toasted coconut and leave the chocolate to set.