INGREDIENTS
¾ cup (124g) milk or dark chocolate (chopped or buttons, firmly packed)
2 tablespoons (44g) unsalted, softened butter (for the filling)
4 tablespoons (134g) golden syrup
2⅓ cups (883g) sweetened condensed milk (approximately 2½ x 395g cans)
1 cup (223g) unsalted softened butter (for the base)
1¾ cups (134g) desiccated coconut
1¼ cups (253g) brown sugar (firmly packed)
2 cups (279g) gluten-free plain flour
METHOD
Base: Measure dry ingredients into a bowl, add melted butter and combine.
Line two shallow trays with baking paper and split the base mixture onto the two trays, pressing down until you have a nice even layer.
Bake in oven for 9 minutes at 180°C. Cool in fridge.
Filling: In a pot on the stove over low heat, add golden syrup and butter. Once the butter is melted, mix well and add in the condensed milk to combine.
Pour half of the caramel onto each base. Bake for 7 minutes at 180°C, then chill for 10 minutes.
Remove baking paper from the base of one slice and put it on top of the other, then place baking paper over that, then place an empty tray on top so you can press with something heavy. This creates the two layers (base, filling, base, filling). Once pressed well, melt the chocolate and pour over the top. Chill in fridge until chocolate is set or until you can wait no longer.
12 serves depending on how big you like your serving size.
Enjoy!