Step 1

Preheat oven to 180 degrees celsius (fan-forced). Line a 20X28cm rectangular slice tin with baking paper and set aside.

Step 2

To make the base sift the plain flour into a bowl. Add the brown sugar and coconut and stir to combine.

Step 3

Add the melted butter and mix well until crumbly and completely combined.

Step 4

Press the mixture firmly into the base of the prepared tin and smooth with a spoon.

Step 5

Bake for 15 minutes or until lightly golden.

Step 6

To make the filling, place the golden syrup, condensed milk and butter into a small saucepan over low heat.

Step 7

Stir continuously for 10-15 minutes or until the caramel has thickened (make sure your heat is very low and you continue stirring until the sauce has obviously thickened).

Step 8

Pour the caramel over the cooked base and return to the oven for a further 15-20 minutes or until golden and firm to the touch.

Step 9

Remove from the oven and set aside until cool. Place in the fridge to cool completely.

Step 10

Melt the chocolate and vegetable oil (or coconut oil) in the microwave on 50% power for 3-4 minutes, stirring every 30 seconds with a dry metal spoon.

Step 11

Pour the chocolate topping over the cooled caramel layer (see notes).

Step 12

Cut into slices just before the chocolate topping sets completely.

Step 13

Store in an airtight container for up to 5 days.

Step 14

Preheat oven to 180 degrees celsius (fan-forced). Line a 20X28cm rectangular slice tin with baking paper and set aside.

Step 15

Melt the butter in the TM bowl on Speed 2, 100 degrees, 3 minutes.

Step 16

Add the plain flour, brown sugar and coconut and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 15 seconds or until completely combined (use the spatula to help mix).

Step 17

Press the mixture firmly into the base of the prepared tin and smooth with a spoon. Bake for 15 minutes or until lightly golden.

Step 18

To make the filing, place the golden syrup, condensed milk and butter into a clean and dry Thermomix bowl. Mix on 80 degrees, Speed 4, 8 minutes.

Step 19

Pour the caramel over the cooked base and return to the oven for a further 15-20 minutes or until golden. Remove from the oven and set aside until cool then place in the fridge to cool completely.

Step 20

Place the chocolate melts into a clean TM bowl. Grate on Speed 8 for 10 seconds. Scrape down the sides of the bowl, add the vegetable oil (or coconut oil) and melt on Speed 2, 80 degrees, 4 minutes (or until completely melted).

Step 21

Pour the chocolate topping over the cooled caramel layer (see notes).

Step 22

Cut into slices just before the chocolate topping sets completely.

Step 23

Store in an airtight container for up to 5 days.