Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories524.6 kcal (26%)
Total Fat33.3 g (48%)
Carbs51.7 g (20%)
Sugars39.5 g (44%)
Protein5.8 g (12%)
Sodium61.4 mg (3%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Base
Caramel layer
Top layer
Instructions
Base
Step 1
Preheat the oven 180°C (160°C fan)
Step 2
Grease and line 28cm x 18cm lamington tin.
Step 3
Mix together base ingredients and press into tin. Bake 15 minutes until light golden. Cool base.
Step 4
Lower oven to 160°C (140°C fan).
Caramel layer
Step 5
Place butter, sugar and vanilla in a saucepan over medium low heat. When butter is melted, whisk to mix in sugar then leave until mixture comes to simmer.
Step 6
When bubbles appear add condensed milk and whisk constantly for 5 minutes and until large bubbles rise from the bottom then whisk for 1 more minute. Immediately pour onto the base and tilt the base until the caramel is evenly spread.
Step 7
Bake for 12 minutes.
Step 8
Cool on a bench for 20 minutes then in the fridge for 30 minutes. (Only the top needs to cool, the bottom of the tin can be warm)
Topping
Step 9
Place chocolate and oil in a saucepan and heat very gently until melted. Mix and pour onto base, tilt base until evenly spread then cool in fridge.
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