To make the base; preheat oven to 180 degrees C. Pour flour, brown sugar, butter and desiccated coconut into a bowl and mix until ingredients are well combined. Line a slice baking dish (18cm x 28cm) with baking paper, and press biscuit mix firmly onto the bottom. Place in oven and bake for 10 minutes.
To make the caramel filling; pour condensed milk, butter and golden syrup into saucepan and place on stove over medium heat. Bring to the boil and stir filling constantly until it starts to turn a caramel colour.
Pour caramel over cooked biscuit base and return to the cover for a further 15-20 minutes until the caramel changes to a golden brown colour. Set aside to cool.
To make the chocolate topping, in a metal bowl over simmering water melt the chocolate, stirring occasionally until smooth. (You can also melt the chocolate in the microwave but I find it tends to burn in there!)
Once the caramel and biscuit has cooled, pour the melted chocolate on the top and place in the fridge for 1 - 2 hours until it sets, then cut into slices as big or as small as you'd like!
Had 3 attempts before I was satisfied with the result! Need to adjust times for each section, LESS TIME, as all stages will burn easily. Definitely remember to cut into squares before choc sets!!
Delicious!!! - 06 May 2012