Simon Rimmer served up delicious Choc and Dulche De Leche Squares on Sunday Brunch.
The ingredients are: 225g flour, 50g cocoa, 50g desiccated coconut, 150g sugar, 200g melted butter and tsp vanilla.
For the caramel: l 800g dulce de leche, 170g golden syrup, 125 butter and tsp vanilla.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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