Chocolate Caramel Slice
For the caramel:
Grease a 20 cm square cake pan and line the base and sides of the pan with baking paper.
In a bowl, combine the sugar, coconut and flour together. Mix until well combined.
Pour in the butter and mix until well combined.
Firmly press this mixture into the prepared pan using the back of a spoon.
Bake on a previously pre-heared oven at 180°C for 12 minutes or until lightly browned and slightly risen.
Set aside to cool down for around 20 minutes. Leave the oven on.
In a saucepan place the butter and golden syrup over medium heat, stirring occasionally. When the butter has melted, add the condensed milk.
Stir over medium heat for about 12 minutes or until the caramel becomes thick.
Gently spread the caramel evenly over the base. Return it to the oven for 12 minutes or until the border is lightly browned.
Set aside to cool down until it's room temperature.
Melt the chocolate and spread it on top of the caramel layer.Refrigerate for 30 minutes or until set.
Cut in portions and ready to eat.