- 1 cup self raising flour
- 1 cup coconut
- 1/2 cup brown sugar
- 1 cup rolled oats
- 150g butter, melted
- 395g can sweetend condensed milk
- 2 tbsp golden syrup
- 30g butter, extra
- 150g cooking chocolate, melted
Preheat oven to 180C
Combine first five ingredients in bowl, mix well. Press into base of baking paper lined 18cm x 28cm lamington pan. Bake 10min, until golden.
Combine sweetend condensed milk, golden syrup and extra butter in pan, bring to boil stirring, reduce heat, simmer 5min stirring until a light brown colour and becomes caramel.
Pour caramel over cooked base, return to oven, bake further 10min, cool.
Spread cooking chocolate over caramel filling. Allow to set in pan before turning out. Cut into slices or squares to serve.