Chocolate caramel slice

Base
1 cup plain flour, sifted
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted
Filling
400g can sweetened condensed milk
2 tablespoons golden syrup
60g butter, melted
Topping
60g cocoa, chopped
125g cooking chocolate, chopped

1. Preheat oven to 180°c. line a 3cm deep, 28 x 18cm (base) lamington pan.
2. Combine all base ingredients in a bowl. mix well. press into prepared lamington pan. bake for 15 to 20 minutes, or until light golden. remove from oven. cool.
3. Make filling: combine all ingredients in a saucepan over medium heat. cook, whisking, for 8 minutes or until golden. pour over cooked base. bake for 12 minutes or until firm. cool completely. refrigerate for 3 to 4 hours, or until set.
4. Make topping: place cocoa and chocolate into a heat-proof bowl over a saucepan of simmering water. stir until melted. pour over caramel. refrigerate to set. cut into squares to serve