¾ cup self raising flour
¾ cup desiccated coconut
½ cup firmly packed Bundaberg rich brown sugar
125g butter, melted
395g can sweetened condensed milk
2 tablespoons Bundaberg Golden Syrup
50g butter, melted
150g good quality milk cooking chocolate, chopped
1. Preheat oven to 180oC. Grease and line a 28cm x 18cm x 3cm slice pan with baking paper, extending the paper about 3cm over the long ends of the pan (this will make the cooked slice easy to remove).
2. To make base, place flour, coconut and brown sugar in a food processor and process until mixed. Add butter and process until combined. Press mixture into prepared pan. Bake 10 minutes or until lightly golden. Set aside to cool while making filling.
3. To make filling, place condensed milk, golden syrup and butter in a saucepan. Stir continuously with a wooden spoon over a medium heat until just about to boil, then lower heat and continue to stir for about 6 to 8 minutes or until thickened and lightly golden. Spread evenly over base. Bake 10 minutes or until firm. Allow to cool completely, then refrigerate for at least an hour.
4. To make topping, place chocolate in a heatproof bowl over a saucepan of barely simmering water (do not allow the water to touch the bowl). Stir until chocolate melts. Spread chocolate over filling. Refrigerate for 30 minutes or until just set. Remove slice from pan and cut into pieces.