What you’ll need
¾ cup rolled oats
¾ cup The Healthy Baker Plain Flour
½ cup brown sugar
½ cup shredded coocnut
125g butter
¼ cup plus 1 tablespoon golden syrup
½ teaspoon bicarbonate soda
1 tablespoon boiling water
1 x 400g tin condensed milk
350g roughly chopped milk chocolate
Preheat oven to 180C and grease and line a slice tray.
Combine the rolled oats, flour, sugar and coconut in a large bowl.
Place 50g of the butter and 1 tbsp. of the golden syrup in a small saucepan and bring to the boil.
Remove from heat, add the bicarbonate soda and boiling water and stir until mixture doubles in size.
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.
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.
Pour caramel over warm biscuit base and bake a further 10 minutes.
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.
