1/2 c. self-rising flour
1 c. desiccated coconut
1/2 c. soft brown sugar
100 g. butter
30 g. butter
400 g. can condensed milk
125 g. dark chocolate, chopped
30 g. butter
Sift flours into a medium mixing bowl; add coconut and make a well in the centre. Combine sugar and butter in a small pan and stir over a medium heat until butter has melted and sugar has dissolved.
Add butter mixture to flours and stir until well combined. Press over base of prepared tin, using the back of a spoon. Bake for 10 minutes; leave to cool.
To make filling, combine butter, syrup and condensed milk in a small pan. Stir constantly over a low heat for about 10 minutes until mixture boils and lightly browns. Pour over pastry base and bake for 20 minutes. Set aside until completely cold.
To make topping, combine chocolate and butter in a heatproof bowl. Stand bowl over a pan of simmering water until chocolate has melted and mixture is smooth. Remove from heat; cool slightly. Spread over caramel filling. Leave to set. Using foil, lift slice from tin; cut into squares or fingers to serve.
Note: store in an airtight container for up to 2 days.
Need to convert the measurements and temps? Do what Mrs. Couch does...visit Online Conversions.