Chocolate caramel bars

Ingredients

For the caramel

• 397 g sweetened condensed milk
• 1500 ml water

For the base

• 125 g flour
• 40 g coconut flakes
• 50 g sugar
• 1/4 teaspoon salt
• 75 g butter

For the glaze

• 100 g dark chocolate
• 50 ml heavy cream
• 50 g butter

Preparation

1. Heat the oven to 180°C. Pour the sweetened condensed milk into an ovenproof dish and cover it with aluminum foil. Set the dish in a larger pan, pour 1500 ml water into the pan, up to halfway up the dish of milk, and bake for 60 minutes, until the milk turns golden brown. 2. Take the dish out of the oven and let the caramel cool for 30 minutes. 3. Mix the flour with the coconut flakes, sugar and salt. Pour in the melted butter and mix until you have crumbs. Transfer the mixture to a 20 × 20 cm springform pan, press it down firmly with a spoon and bake for 10-15 minutes at 180°C, until the edges are golden. 4. Spread the cooled caramel over the base and bake for another 15-20 minutes at 180°C, until the edges of the caramel layer have set. 5. Let the cake cool for 45 minutes. 6. Put the chocolate, heavy cream and butter in a small saucepan. Heat over low heat, stirring, until the mixture reaches boiling point, about 3 minutes. Take the saucepan off the heat, stir the glaze until smooth and let it cool for 15 minutes, until it is still fluid and glossy. 7. Pour the glaze over the cake and refrigerate for 60 minutes, until set, then cut into portions.