1 cup plain flour
1 tsp baking powder
1/3 cups desiccated coconut
? cup brown sugar
400g sweetened condensed milk
2 tbsp. golden syrup
250g milk or dark chocolate
Preheat oven to 180°C and line a 20cm square cake pan with baking paper.
Place all ingredients for the base together in a large bowl and stir until combined.
Press mixture into the prepared pan with the back of a spoon.
Bake for 15 minutes or until lightly browned and let it cool.
Put the condensed milk, butter and golden syrup into a medium sized saucepan and bring to the boil.
Reduce heat and stir until caramel thickens.
Spread the mixture over the base and refrigerate approx. 3 hours.
Melt chocolate in a small saucepan over very low heat, and stir frequently.
Spread melted chocolate over the caramel and return to the fridge until set (about 20-30 minutes).
Using a hot, dry knife cut into bar slices to serve.