Chocolate Caramel Slice

I make this slice often during the holiday time and always make up a double batch because it disappears quickly!

BASE: Mix together 2 cups self raising gluten-free flour (I've tried several types and all work well), 2 cups brown sugar, 2 cups coconut and 250 grams of melted butter. Place into a large baking tin (mine is 34 cm x 24 cm). Bake at 180 C for 10 minutes.

FILLING: While the base is cooking combine 2 tins (395 g each) sweetened condensed milk, 2 tablespoons butter and 4 tablespoons golden syrup in a large saucepan (19 cm diameter)and stir constantly over medium heat until boiling. Turn down the heat slightly, keep stirring and keep it simmering for 5 minutes. Take care not to burn the mixture or yourself. By the time the 5 minutes is up it should be looking like hot, bubbling lava. Spread over the base and cook for another 10 minutes in the oven. Allow to cool.

TOPPING: Melt 375 grams of cooking chocolate in a double saucepan. Spread over the filling and refrigerate.

NOTE: The base part of this recipe can be used as a gluten-free cheesecake base in place of a biscuit base.