I got this recipe off my friend Paula who makes the most scrumptious goodies ever.... then realised I'd had the recipe all along in one of my many cookbooks, the only difference was that Paula had increased the amount of butter used in the base so that it wasn't as crumbly.... and since I was privvy to that little detail, mine turned out perfect first time! Thanks Paula!
125g crushed plain biscuits
100g melted butter (not 80g as it says in the book)
2Tbsp dessicated coconut
1 Tin condensed milk
1/3 cup caster sugar
1/3 cup golden syrup
1x block plain chocolate
1Tbsp Vegetable oil
Grease and line a 30x20cm slice tin.
Combine biscuits, coconut and melted butter and press into tin firmly. Refridgerate while making the caramel.
Conbine condensed milk, butter, caster sugar and syrup in a small pan and cook over low heat for 15 mins stirring constantly. Allow to cool slightly then pour over biscuit base.
Melt chocolate and oil in a heat proof bowl over simmering water and pour over caramel.
Refridgerate until almost set and then cut into pieces.