Step 1

Position a rack in the centre of the oven and preheat to 180°C (160°C fan-forced). Lightly grease a 16.5cm x 26.5cm (base measurement) slice pan with baking paper, allowing 2 long sides to overhang. In a large bowl, combine the flour, sugar and coconut. Add the melted butter and stir to combine. Spoon the mixture into the prepared pan and press firmly over the base. Bake for 10-12 mins or until light golden.

Step 2

In a medium saucepan over medium heat, add the extra butter and cook, stirring frequently, for 3-4 mins or until the foam has subsided and the butter is light golden brown. Add the condensed milk, maple syrup, vanilla and salt and stir to combine. Cook, stirring constantly, for 6 mins or until the mixture thickens slightly.

Step 3

Pour the caramel over the shortbread base in the pan and spread evenly over the shortbread. Bake for 12 mins or until the caramel is light golden. Set aside until cooled completely and the caramel is set.

Step 4

In a medium heatproof bowl, add chocolate and oil. Place over a saucepan of simmering water (don’t let the bowl touch the water). Stir for 5 mins or until chocolate melts and mixture is smooth. Pour the chocolate mixture over caramel and smooth the surface, tilting the pan to ensure the mixture spreads to each corner. Sprinkle lightly with extra salt. Place in the fridge for 1 hour or until set.

Step 5

Set the slice aside for 10 mins before using the paper to lift the slice from the pan. Using a large sharp knife, cut slice into pieces, wiping the knife clean with a hot, wet cloth after each cut. Serve, or store in an airtight container for up to 3 days.