Preheat your oven to 160 degrees celsius . Always line your tin before you make any slice. Without it, you wont be able to get the slice out of the tin.

Pour the brown sugar, self raising flour and coconut into a bowl. Melt the butter and pour over. Stir to combine.

Press into your lined slice tin (20x20 inch or 15 x 30 inch) and bake for 15 minutes or until golden.

Melt butter in saucepan and add condensed milk and golden syrup and stir continuously on low heat until it is thick (usually around 10 minutes). Make sure you scape the bottom regularly so nothing burns. For the Thermomix add all the ingredients in and cook for 10 minutes on 100, stirring on speed 3, with the MC off. Remove the lid carefully, wipe the moisture off the top of the lid without dripping it, then replace without the MC and cook for 2 minutes/Veroma/Speed 3.

Pour caramel over the top of the biscuit based and put back in the over for around 15 minutes, until the edges of the caramel are golden.

Let the slice cool to room temp. Melt the chocolate and pour over the top once cooled. Put it in the fridge until the chocolate has set.

Before the chocolate in completely hard, remove it from the fridge and slice up into squares. Then put it back to harden completely