Biscuit Base
1 cup plain flour
½ cup desiccated coconut
½ brown sugar
125 g butter, melted

Caramel Filling
½ cup golden syrup
125 g butter, melted
2 x 400 g cans sweetened condensed milk

Chocolate Topping
185 g dark chocolate, chopped coarsely
3 teaspoons vegetable oil

Pre-heat oven to 180°C.
Combine flour, coconut, sugar and melted butter.
Press the mixture into a 20 cm x 30 cm lined tin.
Bake for 15-20 minutes or until golden brown.

Filling: Stir golden syrup, melted butter and condensed milk over low heat for 7 minutes or until the caramel has thickened a little.
Pour over the cooked biscuit base and bake for 20 minutes or until caramel is golden.
Refrigerate slice until cold.

Chocolate Topping:Place chocolate in a glass bowl over a saucepan filled with boiling water.
Add vegetable oil.
Once melted, spread over slice and refrigerate until chocolate is set.