Preheat Oven to 180C (355F)

Line a baking pan or slice tin (25 x 25) with baking paper

Melt butter in a pan or microwave it in 40 second bursts in a covered bowl.

Combine flour, brown sugar & coconut in a small bowl.

Pour butter into dry ingredients and mix well.

Carefully spoon your base mixture into the slice tin and firmly press down to evenly cover bottom of the tin.

Bake for 15 minutes or until just golden brown and set aside to cool

Melt the second measure of butter in a bowl in the microwave or stove top

In a medium saucepan or pot combine condensed milk, melted butter & golden syrup.

Stir over a low to medium heat for 8 minutes, until mixture boils, thickens and changes to a slightly darker colour - it may catch so take care to stir often and thoroughly around the entire sides and base of the saucepan

Pour the filling over the prepared base and pop back in the oven for a further 12 minutes, until filling is dark in colour and firm.

Set aside to cool then pop in the fridge for 3-4 hours to ensure completely cooled.

Melt chocolate in a double boiler (a bowl over hot water) or in the microwave in 20 second bursts stirring in between.

Pour chocolate over the caramel filling and spread evenly using a knife or back of a spoon.

Refrigerate to set.

When slicing - get the slice out of the fridge 10-20 minutes before slicing into squares to ensure the top does not crack.

Enjoy! Store in an airtight container.