85g butter, melted
2/3 cup self raising flour
1/2 cup brown sugar
2/3 cup dessicated coconut
400g (1 can) condensed milk
2 gloriously big tablespoons of golden syrup
1 tablespoon of butter
125g best quality dark chocolate (you can use milk chocolate, but I find it way too sweet)
Line a 20 centimetre (8 inch) square tin with non-stick baking paper, being sure to leave excess paper overhanging to be able to lift the finished slice when baked. Preheat oven to 180C.
In a medium bowl, combine all base ingredients and press into prepared tin and bake for 15 minutes or until risen and golden brown. Allow to cool.
In a small saucepan, combine the caramel layer ingredients and cook over medium heat for around 10 minutes or until a light golden brown colour. Don’t forget to constantly stir with a whisk or spatula as you cook, or else it will get lumpy.
Pour the caramel filling over cooked base and return to oven. Bake until the caramel layer is just set – this should take 10 – 15 minutes or so. When done, remove from oven and allow to cool completely.
Melt chocolate in a double boiler or microwave and spread evenly over cooled slice. Once chocolate is set, cut into squares using a hot knife.
Recipe adapted from buttersugarflour.com