METHOD

1. Preheat oven to 180°C. Place the flour, cocoa, coconut, sugar and butter in a bowl and mix until the mixture resembles breadcrumbs. Reserve a third of the chocolate mixture and refrigerate until needed. 
2. Using the back of a spoon, press the remaining chocolate mixture in a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper. Cook for 20–25 minutes or until cooked and firm. 
3. While the base is cooking, place the condensed milk, golden syrup and butter in a small saucepan over medium heat. Cook, stirring, for 6–8 minutes or until the butter is melted and mixture has thickened slightly. 
4. Pour the caramel filling over the biscuit base and smooth the top. Sprinkle over the reserved chocolate mixture and cook for 25 minutes. 
5. Allow to cool slightly before placing in the refrigerator to cool completely. Cut into squares to serve. Makes 20 squares.
   

TIPS:

+ These desserts will keep for up to three days  in an airtight container.

+ We like to use dulce de leche when using thick caramel in desserts, which is made from cooked condensed milk. Find it at specialty grocery stores.