Caramel Chocolate Slice

Base

1-cup self-raising flour
1 cup desiccated coconut
1 cup firmly packed brown sugar
125 g melted butter

Filling

400g can (300ml) sweetened condensed milk
30 g butter
2 tablespoons golden syrup

Topping

125 g coarsely chopped dark chocolate
30 g butter

Preheat over to moderate. Grease 20cm x 30cm lamington pan.
Combine flour, coconut and sugar in medium bowl; add butter, stir until combined. Press into pan. Bake in moderate oven for 15 minutes.
Combine milk, butter and golden syrup in a heavy-bases saucepan; stir over heat, without boiling, about 15 minutes or until golden brown. Pour hot over base and cook for a further 10 minutes. Allow to cool.
Combine chocolate and butter in a small saucepan; stir over low heat until smooth. Cool slightly and spread over topping.
Stand a room temperature until topping is set. Cut into 5 cm squares.