120 g butter, softened, plus extra for greasing
120 g self-raising flour
120 g soft dark brown sugar
80 g desiccated coconut
790 g sweetened condensed milk (2 cans)
120 g butter
100 g golden syrup
200g Caramilk chocolate, broken into pieces (3-4 cm)
20 g butter, softened
Preheat oven to 180°C. Grease and line a baking dish (30 x 20 cm) with baking paper and set aside.
Place butter into mixing bowl and melt 2 min/50°C/speed 1, or until butter has melted.
Add flour, sugar and coconut and mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula, then repeat mixing 10 sec/speed 4. Transfer into prepared tin and press down to form a base.
Bake for 10 minutes (180°C). Set base aside to cool in tin (approx. 1 hour).
Place condensed milk, butter and golden syrup into mixing bowl and cook 20 min/100°C/speed 3, placing simmering basket instead of measuring cup onto mixing bowl lid.
Pour caramel filling mixture over cooled base in tin, then bake for a further 10 minutes (180°C) then set aside.
Place chocolate into mixing bowl and grate 5 sec/speed 8. Scrape down sides of mixing bowl with spatula.
Add butter and melt 2 min 30 sec/50°C/speed 2, or until butter has melted.
Pour chocolate mixture over caramel filling, set aside to cool. Place into refrigerator for approx. 2hrs or until set. Once set, cut into slices and serve.
Adapted from the recipe