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What you’ll need

rolled oats

¾ cup rolled oats

flour

¾ cup The Healthy Baker Plain Flour

brown sugar

½ cup brown sugar

shredded coocnut

½ cup shredded coocnut

butter

125g butter

golden syrup

¼ cup plus 1 tablespoon golden syrup

baking soda

½ teaspoon bicarbonate soda

water

1 tablespoon boiling water

condensed milk

1 x 400g tin condensed milk

milk chocolate

350g roughly chopped milk chocolate

1

Preheat oven to 180C and grease and line a slice tray.

2

Combine the rolled oats, flour, sugar and coconut in a large bowl.

3

Place 50g of the butter and 1 tbsp. of the golden syrup in a small saucepan and bring to the boil.

4

Remove from heat, add the bicarbonate soda and boiling water and stir until mixture doubles in size.

5

Pour into the dry ingredients and mix well. Press mixture into the lined tray making sure it evenly covers the base. Bake for 10 minutes or until golden brown.

6

Meanwhile, combine the remaining butter, golden syrup and condensed milk in a saucepan on medium heat and cook, stirring often until the mixture is golden and bubbling, about five minutes.

7

Pour caramel over warm biscuit base and bake a further 10 minutes.

8

Allow to cool then melt the chocolate in a glass bowl atop a saucepan of simmering water then spread over the caramel layer. Allow to set in the fridge before slicing with a warm knife.