2 cups self raising flour
1 1/2 cups dessicated coconut
1 cup fine sugar
2 tins of sweetened condensed milk (around 400g each)
60 grams of butter
60mls (4 tablespoons)golden syrup
300g dark chocolate
40g copha/vegetable shortening
Turn the oven on to warm up, to 180 degrees. Start by making the base. Put all the dry base ingredients in a bowl. Melt the butter, allow to cool a little and then mix into the dry ingredients. Line the base of a baking dish with baking paper (allowing the paper to go up two sides to help you get the slice our later). Tip the base into the tin and spread and press down with the back of a spoon.
Bake for 10 - 15 minutes until lightly golden. Cool.
While the base is baking, start the caramel - put all the ingredients in a pot and heat them, stirring continuously for 8-10 minutes - it will thicken and go golden. Pour over the biscuit base and spread out to ensure the base is covered. Cool until set (this will take 3 or 4 hours in the fridge).
Then, in a double boiler, heat the chocolate and copha and stir together till melted and pourable. Pour over the caramel and biscuit, and then cool again. Cut into squares to serve.