1 cup plain flour
1/2 cup desiccated coconut
1/2 cup brown sugar
125g melted butter
1/3 cup golden syrup
125g melted butter1
2x cans condensed milk
185g dark chocolate
3 tsp vegetable oil
Pre heat oven to 180c.
Place flour, coconut, sugar and butter in a bowl and mix well.
Press the mixture into a 20x30cm slice tin lined with backing paper and bake for 15-18mins or until golden brown.
To make caramel filling, place the golden syrup, butter and condensed milk in a sauce pan over low heat and stir for 7 mins or until caramel has thickened slightly.
Pour over the cooked base and bake for 20 mins or until caramel is golden. Refrigerate slice until cold.
Place the chocolate and oil in a saucepan over low heat and stir until melted.
Remove from heat and allow to cool slightly before spreading over the slice.
Return to the fridge and allow chocolate to set.
Stand for 10 mins before cutting and and heat you knife with hot water and dry completely before use.