Step 1

Preheat oven to 180C/160C fan forced. Grease a 26 x 16cm slice pan and line the base and sides with baking paper, allowing the two long sides to overhang.

Step 2

Place the butter, sugar, weetbix, flour and coconut in a large bowl and stir to combine. Spread mixture over the base of the prepared pan. Bake for 15 minutes or until golden. Set aside to cool.

Step 3

Whisk condensed coconut milk, sugar and cream in a saucepan over a medium heat for 10 minutes or until a smooth caramel is formed. Pour over the weetbix base. Bake for 15-20 minutes or until edges are slightly bubbling and the top layer is set. Scatter over coconut chips. Set aside to cool to room temperature, then place in the fridge overnight to chill.

Step 4

Cut into pieces to serve.