1 cup of self raising flour
1 cup of coconut
1/2 cup of brown sugar
1 cup of rolled oats
150g butter, melted
350g can Condensed milk
2 tbsp golden syrup
30g extra butter
150g chocolate, melted
Preheat oven to180c. Combine first five ingredients in a bowl, mix well.
Press into base of foil lined 18c x 28cm pan. bake 10 mins until golden.
Combine condensed milk, golden syrup and extra butter in pan, bring to boil stirring until a light brown colour. Pour caramel over cooked base.
Return to oven, bake for a further 10 mins, cool. Melt chocolate and pour oven caramel filling.
Allow to set before turning out, cut into slices or squares to serve.