Get all of your ingredients and cooking tools ready! Preheat your oven to 180 degrees C.
Add the flour, coconut, brown sugar and melted butter to the bowl of your mixer.
Line a 30 x 20 cm baking dish with baking paper. Make the base of the caramel slice firm by pushing the mixture into the base of the tin using the back of a spoon.
Place in your preheated oven for 20-25 mins, or until golden.
While the base is cooking, add the condensed milk cans, butter and golden syrup to a pan on low heat. Stir continuously for 5-6 mins and ensure the butter is melted.
Remove the base from the oven. It will smell delicious!
Pour the caramel filling in the middle of the tin. It should spread out evenly. Place it in the fridge until cool.
Melt the chocolate and oil over boiling water. It's a good idea to us a colander in between the pan and bowl to allow heat to escape from the sides.
Wait until the chocolate is melted and combined with the oil. It shold be runny.
Pour the melted chocolate on top of the cooled caramel.
Spread the chocolate mixture over the caramel using a spatula.
Looking good! Place in the fridge until cool... It's almost ready!
When it has cooled down, cut into small slices for serving using a hot knife wiped down in between each cut. Enjoy your delicious caramel slice! Yum! (recipe from Donna Hay)