Ingredients
Base
¾ self raising flour
¾ cup moist coconut flakes (or desiccated coconut)
2 level tablespoons brown sugar
100g butter, melted
Filling
395g tin Condensed Milk
20g butter
2 tablespoons Golden Syrup
Topping
200g Cadbury Milk Chocolate
Method
Pre-heat oven to 180ºC. Line a 28cm x 18cm slice tin with baking paper.
Place flour, coconut and sugar in a bowl and stir to combine. Add melted butter and continue stirring until mixture forms moist crumbs. Pour the crumbs into the baking tin and using clean hands, press down to form a thin base. Bake in oven for 15-20 minutes, or until lightly browned. Remove from oven and set aside to cool.
Place filling ingredients in a saucepan, place on medium heat and stir until combined and butter has melted. Reduce heat slightly and continue stirring regularly for about 8 minutes, or until mixture thickens a little and turns slightly golden (make sure it doesn’t stick to the bottom of the saucepan). Pour filling over the base and spread evenly with a knife. Bake in a slow oven for 10 minutes, or until firm. Remove from oven and allow to cool.
Melt the chocolate in microwave or over a saucepan of simmering water. Cover the cooled base/filling with the melted chocolate. Place in refrigerator to set.
Note: Chocolate of choice can be used for topping – dark chocolate can also be used.