Chocolate Caramel Slice

Mr FPTP's brother is coming to stay for a week and he LOVES Chocolate Caramel Slice so I decided I would make some for him when he comes to stay.  Before he arrives though had to make a trial batch to make sure it was up to his standard! 
This recipe makes a gorgeous batch of Chocolate Caramel Slice which is easy and yummy all at the same time.  The best part about it is that it has a good quantity of caramel in it; my favourite part!!!

Ingredients
Base
1/2 cup firmly packed brown sugar
2/3 cup desiccated coconut
2/3 cup self raising flour
85 grams butter, melted

Caramel Filling
30 grams butter
2 tablespoons golden syrup
1 395 gram can sweetened condensed milk

Topping
150 grams milk or dark chocolate, melted

Directions
Base
Preheat the oven to 180 degrees Celsius.  Grease and line a 20cm square cake tin. 
Stir brown sugar, coconut and flour together in a large bowl until well combined.  Add butter and mix until well combined.  Press mixture firmly into the prepared cake tin.
Bake for 10 - 12 minutes or until lightly browned and slightly risen.
Set aside to cool for 10 - 20 minutes (while making caramel).  Leave the oven on.

Caramel Filling
Place butter and golden syrup in a medium, heavy based saucepan over medium heat, stirring occasionally.  When the butter has melted add condensed milk.  Stir constantly over medium heat for about 9 - 12 minutes, until caramel thickens.
Gently spread the caramel evenly over the base.  Return to the oven for a further 10 - 12 minutes until a 1/2cm border of lightly browned caramel has formed around the edges.
Allow to cool to room temperature.

Topping
Melt the chocolate in a double boiler over a very low heat, stirring frequently, until melted.  Spread the melted chocolate over the caramel.
Refrigerate the slice until the chocolate is just set, about 20 - 30 minutes.  Remove the slice from the pan and cut into pieces.  I use a hot, dry knife to cut the slice.

Store slice in an airtight container in the refrigerator.