Choc Caramel Slice With Coconut

Preheat oven to 180°C. Place the flour, coconut, melted butter and sugar in a bowl and mix to combine. Using the back of a spoon, press the mixture into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 15-20 minutes or until golden.

While the base is cooking, make the caramel filling. Place the chopped butter, condensed milk and golden syrup, in a medium saucepan over medium heat. Whisk until the butter is melted and cook, whisking frequently, for 5-7 minutes or until the mixture has thickened slightly. Pour the caramel over the cooked base, spread evenly with a palette knife and cook for 15-20 minutes or until golden. Cool slightly and refrigerate until cold.

To make the chocolate topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water, and stir until melted and smooth. Pour the chocolate over the caramel mixture and spread evenly. Refrigerate for 30 minutes, or until firm. Using a warm knife, cut into slices or squares to serve.