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GLUTEN-FREE CRUNCHY CARAMEL BARS

I invented this version of macaroons after I bought gluten-free muesli and then became bored with it. It's amazing how some baked sweetened condensed milk will improve mediocre muesli. This quantity is just right for a 43x28cm (17x11 inch) baking tray.

Ingredients:

Base:
2 cups gluten-free cornflakes
cup gluten-free self-raising flour (from health food shop)
cup coconut
200g ( can) sweetened condensed skim milk
cup brown sugar
60g (2oz) butter, melted
2 teaspoons lemon juice

Topping:
200g ( can) sweetened condensed skim milk
2 tablespoons golden syrup OR gluten-free rice syrup

Method:

Mix all the base ingredients. Press into an 18cm (7 inch) square tin. Bake at 200 C (375 F) for 15 minutes.

For the topping, stir can of condensed milk and golden syrup over low heat until it's caramelised. While it's still hot spread it over the base. Allow it to cool before cutting into bars.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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