Caramel Slice

• 125 grams nice biscuits, crushed
• 80 grams butter, melted
• another 125 grams butter
• 2 tablespoons desiccated coconut
• 1 can condensed milk
• 1/3 cup caster sugar
• 1/3 cup golden syrup
• 250 grams milk chocolate
• 1 tablespoon vegetable oil

Line a lamington tin with baking paper. Combing the crushed biscuits, 80 grams melted butter and the coconut in a mixing bowl and press firmly into the bottom of the lamington tin.
Combine the condensed milk, butter, sugar and syrup in a small saucepan.  Stir over low heat for 15 minutes or until sugar is dissolved and mixture is smooth and thick.Remove from heat and cool slightly. Pour over biscuit based and smooth the surface.
Place the milk chocolate and oil in a heatproof bowl.  Stand over a pan of simmering water and stir until chocolate is melted and smooth.  Spread the chocolate mixture over the caramel and smooth.  Refrigerate until firm.