Preheat oven to 180 degrees (350F). Line a 20 x 30cm (8 x 12 inch) slice tray with baking paper.
Place butter in TM bowl. Melt 2 ½ min/100 degrees/Speed 2.
125 g butter
Add flour, coconut and brown sugar to the butter. Combine 8 sec/Speed 6.
160 g plain flour, 40 g desiccated coconut, 125 g butter, 90 g brown sugar
Add ingredients to the prepared tray and press down to form the base. Bake 15 minutes.
Caramel Layer
Add golden syrup, butter and condensed milk to TM bowl. Heat 10 min/100 degrees/Speed 3 (MC OUT)
120 g golden syrup, 125 g butter, 2 x 390 g can sweetened condensed milk
Wipe moisture from the TM lid without getting liquid in the caramel. Cook 3 min/Varoma/Speed 3 (MC OUT)
Pour the caramel over the base.
Return the slice to the oven for 10-15 minutes until the caramel has bubbled and set. It should have darkened all over.
Refrigerate the slice until it has fully cooled.
Chocolate Topping
Add chocolate and oil to a microwave safe bowl.
Heat in the microwave for 90 seconds stopping at 30 second intervals to stir.
180 g dark chocolate or milk chocolate, 2 teaspoon vegetable oil
Once the chocolate is fully melted pour over the cooled slice.
Leave the slice to set at room temperature.
Slice as soon as the chocolate has cooled. Refrigerate until required.
Notes
NOTE 1:The vegetable oil makes the chocolate easier to cut. Without oil, the chocolate layer may crack when you try to cut it.NOTE 2:It is very important to make the slice in the correct size tin. A smaller tin will result in a thicker caramel layer which will take longer to cook in the oven. The top may actually burn before the caramel has reached the setting point if it is too thick.