by Cindy Bell
5 ounces semi-sweet chocolate
Preparation:
Grease and line a 9 x 9 inch brownie pan. Preheat the oven to 350 degrees Fahrenheit.
For the base melt the butter. Mix the butter, flour, coconut and sugar together until well combined. Press the mixture into the baking pan so that the bottom is covered.
Bake in the preheated oven for 15 to 20 minutes or until golden brown.
Once baked remove from the oven to cool.
While the mixture is cooling you can start on the filling. For the filling heat the condensed milk, golden syrup and butter in a saucepan over medium heat. Cook for about 8 minutes until the butter is melted and then whisk until the mixture has thickened slightly.
Pour the caramel mixture into the pan over the base. Spread evenly.
Place in the oven and bake for about 12 to 18 minutes, or until the mixture is golden.
Remove from the oven and cool slightly. Then place in the refrigerator for about two hours, until the mixture is cold.
Once cold melt the chocolate in a double boiler. Spread the chocolate over the caramel mixture.
Refrigerate until set. This will take about twenty minutes. Cut into pieces. Makes about 20 pieces.
Enjoy!