2 x 395g sweetened condensed milk
1 cup (128g) plain flour
1/2 cup (150g) brown sugar
1/2 cup (64g) dessicated coconut
125g melted butter, plus 100g extra
1/3 cup (113g) golden syrup
200g 70% dark chocolate
1 tbsp veg oil
Preheat the oven to 180°C and line the sides and base of your tin with wax paper.
In a large bowl mix the flour, coconut and brown sugar together, add the 125g melted butter and mix to combine.
Press the mix into your tin and bake for 15 to 20 minutes until lightly browned.
In a pan combine the butter, condensed milk and golden syrup and combine over low heat until smooth.
Por over the cooked base and return to the oven for 20 minutes.
Remove from the oven and set aside whilst you melt the chocolate.
Use a double broiler or microwave and combine the chocolate and vegetable oil.
Pour over the caramel and place in the fridge for at least 4 hours to set.