A simple, nostalgic recipe from my sister Anna — made to be shared. Golden, crunchy, and just the right amount of sweet, it’s the kind of slice you bring out with a pot of tea and good company. Enjoy x

Ingredients

Base
2 cups flour
2 cups cornflakes, lightly crushed
1 cup  desiccated coconut
1½ cups brown sugar
200g butter, melted
2 eggs lightly whisked

Caramel
395g can sweetened condensed milk
½ cup brown sugar
300g unsalted butter
1 tsp vanilla extract
4 tbsp golden syrup

Topping
250g Whittaker's milk chocolate
2 tbsp neutral oil
½ cup cornflakes, lightly crushed

Method

1. Preheat the oven to 180°C fan bake. Line a 9 x 9-inch square baking tin with greaseproof paper and set aside.

2. In a large bowl, combine the flour, cornflakes, coconut, and brown sugar. Add the melted butter and eggs, then mix until well combined.

3. Press the mixture firmly into the prepared tin using the back of a spoon. Bake for 20–22 minutes, or until golden.

4. Meanwhile, prepare the caramel. In a saucepan, combine all caramel ingredients and stir continuously over low heat until the butter has melted. Continue to cook for a further 2–3 minutes, until the caramel is bubbling and has deepened slightly in colour.

5. Pour the caramel over the base and refrigerate for at least 3 hours, or until set (overnight is best).

6. Melt the milk chocolate in a microwave-safe jug in 30-second intervals, stirring between each, until smooth. Stir in a small amount of oil, then pour over the caramel layer.

7. Top with the extra cornflakes, then return to the fridge until fully set. Slice into squares and serve. Store in the fridge in an airtight container.
   

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